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Gluten-Free Soft Dinner Rolls Recipe

Soft Gluten-Free Dinner Rolls are easy to make! The rolls bake up soft and tender. Perfect recipe for a first-time bread baker.

Brushing butter on gluten-free soft dinner rolls.

I first shared this recipe for gluten-free soft rolls in 2019, and I’m so glad so many of you have used it for your holiday meals! Some of you mentioned that the rolls could be a bit easier to make, especially since scooping sticky, gluten-free dough can be quite messy.

So, I decided to tweak the recipe. The result is the same soft, tender rolls you love—now a little easier to make.

Instead of scooping the dough, you’ll simply cut it into nine pieces and roll them into balls. I’ve also switched to baking them in an 8×8-inch pan instead of a 9×13-inch pan. This helps the dough touch as it rises, giving the rolls more support and making them taller.

I hope you loved the recipe before, and I’m sure you’ll love it even more now!

Happy Baking,
Elizabeth

Gluten-free soft roll ingredients measured on the counter.

Ingredients Explained.

  • Gluten-Free Flour. This recipe uses Bob’s Red Mill 1:1 Gluten-Free Flour Blend. If you prefer to mix your own flour, replace the flour with a mix of brown rice flour or millet and tapioca starch. The individual measurements are included with the recipe.
    Ingredient note: Since all commercial flour blends vary, I can’t say if this recipe works with a different blend. 
  • Egg. One egg brings the dough together. Without the egg, the rolls turn out dense and heavy.
  • Milk and Butter. Whole milk and melted butter add richness and flavor
  • Yeast. Instant dried yeast is my preferred yeast. Be sure to use a yeast that’s gluten-free.
  • Baking Powder. Helps with rise.
  • Xanthan Gum. A teaspoon of xanthan gum is needed for the best texture. (Use the xanthan gum even though the gluten-free flour already includes it.)
  • Sugar. A little sugar helps with browning and flavor.
  • Salt. Adds flavor and controls the yeast activity.

Dairy-Free Note: For a dairy-free version, use dairy-free milk and butter.
Rolls made without dairy tend not to brown as well as those made with dairy. They also stale a little faster without the fat from the whole milk and butter. To prevent the gluten-free/dairy-free rolls from stalling quickly, freeze the leftovers. (See directions below on how to best freeze gluten-free buns.)

How to Make Gluten-Free Soft Dinner Rolls: Step by Step.

There’s three parts to making this recipe: mixing the dough, letting it rise, and baking. Let’s take a look at each step.

1. Yeast dissolved in water in a mixing bowl. 2. Dry ingredients in a separate mixing bowl.
  1. Dissolve the yeast in a little warm water. I do this right in my mixing bowl. 
  2. Whisk the dry ingredients together in a separate bowl. This helps the sugar, xanthan gum, baking powder, and salt mix evenly throughout the gluten-free flour. 
3. Soft roll dough starting to mix. It's crumbly. 4. Soft roll dough fully mixed. It's thick and smooth.
  1. Once the yeast is dissolved, add the remaining ingredients to the yeast mixture. Mix the dough on low speed. At first, the dough looks dry and crumbly. This is normal.
  2. Mix until a thick dough forms. This recipe makes a thick, sticky dough. For the best results, mix it together in a stand mixer with the flat paddle attachment. Note for new bakers: the dough won’t form a tight dough ball.
5. Gluten-free soft roll dough patted into a rectangle on the counter. 6. Dough cut into 6 pieces.
  1. Put a generous amount of gluten-free flour on your counter. Transfer the dough to the counter. Dust the top with additional gluten-free flour. Pat the dough into a rectangle. 
  2. Cut into 9 pieces. Use a sharp knife for this. 
7. Rolls in a parchment-lined pan. 8. Risen rolls in the pan.
  1. Lightly dust each piece of dough with gluten-free flour. Then roll into balls between your palms. 
  2. Place the dough balls into a parchment-lined and greased 8-inch square pan. Cover with plastic wrap－this keeps the dough from drying out. Let the rolls rise in a warm place for about an hour. You want the rolls to almost double in size and look puffy when they’re ready.
9. Brushing egg wash onto rolls with a red pastry brush. 10. Egg-washed rolls.
  1. Brush with egg. Once the rolls have risen, brush them with a whisked egg right before baking. This helps them to brown nicely as they bake.
  2. Gently coat each roll with egg to cover the entire top. I usually go back and coat them twice.
11. Brushing butter onto baked gluten-free soft rolls with a red pastry brush.
  1. A pan takes about 35 minutes to bake in a preheated 375℉ oven. To ensure the rolls are fully baked, I like to take the temperature. The center of the roll should reach 205℉.

    Right after baking, I brush the rolls with a little melted butter. Not only does this add a nice shine, it also helps keeps them soft and tender. 

Baker’s Tip: For a lightly sweet finish, mix equal parts melted butter with honey and brush it over each baked roll. 

A gluten-free soft roll cut in half and spread with butter. The butter is melting on the warm roll.

How to Store Leftovers

Gluten-free bread tastes best the day it’s baked. Wrap the leftover rolls in plastic wrap and store them at room temperature. Reheat the rolls lightly before serving for the best flavor and texture.

To freeze, let them cool completely, wrap in plastic wrap or place in a freeze container. Freeze for up to three months. 

Just baked gluten-free soft dinner rolls in a pan. The rolls have just been brushed with melted butter.
4.8 from 34 votes
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Gluten-Free Soft Dinner Rolls

These gluten-free dinner rolls are soft and tender. They’re the perfect addition to the holiday bread basket－ or whenever the bread craving hits.

Prep Time 15 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 1 hour 50 minutes
Servings 9 Rolls

Ingredients

For the Dough

  • ⅓ cup warm water, about 110℉ (2 ¾ ounces; 75 grams)
  • 2 ¼ teaspoons instant dry yeast (1 packet; 7 grams)
  • 3 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, plus extra for dusting counter (15 ounces; 425 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup warm whole milk, about 110℉ (8 ounces; 226 grams)
  • 1 large egg
  • 2 tablespoons butter, melted (1 ounce; 28 grams)

For Brushing on the Dough

  • 1 large egg
  • 1 teaspoon water

For Finishing

  • 2 tablespoons butter, melted (1 ounce; 28 grams)

Instructions

  1. Combine warm water and yeast in the bowl of a stand mixer. Stir to combine. Allow to sit for five minutes.
  2. While the yeast dissolves, whisk together the gluten-free flour, granulated sugar, baking powder, xanthan gum, and salt in a small bowl.
  3. Add the gluten-free flour mixture, milk, egg, and melted butter to the yeast mixture. Mix on medium speed until thick and smooth, about three minutes. The dough will be very thick.
  4. Dust counter with a generous amount of gluten-free flour. Transfer the dough from the mixing bowl to the counter. Dust the top with gluten-free flour. Gently pat the dough into a rectangle, about 8×8 inches.
  5. Cut the dough into 9 equal pieces. (Three rows of three)
  6. Roll the dough into rounds. If the dough sticks to your hands, coat it lightly with gluten-free flour before rolling.
  7. Line an 8-inch square pan with parchment paper and lightly grease with gluten-free cooking spray.

  8. Place the rolls into the pan in three rows. Cover with plastic wrap. This keeps the dough from drying out.

  9. When rolls have almost doubled in size, preheat the oven to 375℉ (190℃)

  10. Whisk together the egg and teaspoon of water together in a small bowl. Brush the egg wash gently on top of each roll.

  11. Bake rolls until golden brown, 30 to 35 minutes. The middle of the rolls should reach 205℉ (96℃)

  12. Remove the pan from oven. Let them cool for about 5 minutes and then brush the warm rolls with melted butter.

  13. Cool for about 15 minutes before serving.

  14. Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.

Recipe Notes

Gluten-Free Flour Variation
Flour may be replaced with 2 cups brown rice flour or millet flour, ¾ cup tapioca starch, and 1 teaspoon xanthan gum. (If using this blend, the recipe will include a total of 2 teaspoons xanthan gum.)

Dairy-Free Variation
Replace the milk with an equal amount of dairy-free milk.
Replace the butter in the dough with an equal amount of dairy-free butter or canola oil.
Brush the baked rolls with melted dairy-free butter or olive oil. 

Gluten-Free Apple Muffins

These gluten-free apple muffins taste like autumn. They’re sweet and spicy and each bite is filled with apple pieces. The recipe is easy to make－just like my gluten-free blueberry muffins. And that crumb topping? It’s optional but adds a lovely crunchy sweetness.

Gluten-free apple muffins on a cooling rack.

When I created this recipe, I wanted to make muffins that were filled with apples and spice. Some apple muffin recipes call for grated apples, which can be nice, but I find that the muffins often lack substance. It’s almost as if the shredded apples disappear into the batter. Chopped apples, on the other hand, add both flavor and a delightful crunch.

For the spice, I chose to use ground cinnamon and ginger instead of a spice blend because I wanted those two flavors to stand out. The result is a muffin with just the right amount of spice. Of course, if you prefer a spice blend, go for it. (And if you want a muffin that highlights all the spices of fall, make a batch of gluten-free pumpkin muffins.)

From start to finish, I love this recipe. The house smells amazing while they bake, and the muffins are perfect for breakfast or anytime you crave something a little sweet.

Ingredients

There are two parts to this recipe: The batter and the crumb topping. Let’s look at what you need to make each of them.

What you need for the batter.

Ingredients for gluten-free apple muffins on the counter.
  • Gluten-Free Baking Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using another flour might change the texture of the muffins. (Almond flour and coconut flour don’t work in this recipe.) 
  • Apples. A firmer apple, like Pink Lady or Honeycrisp, work great in these muffins. 
  • Cinnamon, ginger and vanilla extract. Brings lots of flavor. If you don’t have ground cinnamon or ginger on hand, use your favorite spice blend–like pumpkin spice or apple pie spice. 
  • Light brown sugar. Gives the muffins sweetness. Granulated (table) sugar can be used. Honey and maple syrup don’t work in this recipe. They add too much moisture and make the muffins heavy and damp.
  • Butter.  Be sure to soften your butter before mixing it with the sugar. 
  • Milk. Any type of milk works. I like to use 2% or whole milk. The richness of these milks help to keep the muffins fresh.
  • Eggs. Two eggs help with the muffins’ structure and flavor. 
  • Baking powder. Gives the muffins lift
  • Salt. Enhances all the other flavors.

Ingredient Note: Cutting the Apples

Diced apples for gluten-free apple muffins.

The apples are the most important part of apple muffins! For this recipe, cut the apples into small pieces. If you cut them somewhere between ¼-inch and a ½- inch, they’ll work great.

What you need for the crumb topping.

Ingredients for gluten-free crumb topping on the counter.
  • Gluten-free flour. Use the same flour you use for the batter. It holds the crumb topping together.
  • Light brown sugar. Adds sweetness.
  • Cinnamon. Makes for a flavorful topping
  • Butter. The melted butter holds everything together.

How to Make Gluten-Free Apple Muffins: Step-by-Step.

Start this recipe by making the batter. You’ll need two mixing bowls for this step.

1. Gluten-free flour, baking powder, cinnamon, ginger, and salt in a mixing bowl.
  1. Mix the dry ingredients together in a medium bowl. When you’re done, set this aside and grab another bowl.
2. Softened butter and brown sugar in a mixing bowl. 3. Creamed butter with one egg on top. 4. Creamed butter with second egg and vanilla extract. 5. Fluffy creamed butter, sugar, and eggs.
  1. Mix the softened butter and brown sugar together until its thick.
  2. Add one egg. Mix until fluffy.
  3. Stop the mixer. Add the second egg and the vanilla extract.
  4. Blend until the mixture looks like a light frosting.
6. Creamed butter, sugar, and eggs with dry ingredients added. 7. Milk added to the thick batter. 8. Apple muffin batter. 9. Diced apples about to be stirred into the batter.
  1. Add the gluten-free flour mixture. Mix until thick and creamy.
  2. Stir in the milk. Blend for about 30 seconds.
  3. The batter batter will look very thick.
  4. Add the apples. Stir to combine. I like to use a rubber spatula for this step.
Gluten-free apple muffin batter in the pan.
  1. Spoon the batter into paper lined muffin cups. The batter should fill the cups about ¾ full. Set this aside while you make the crumb topping.

Muffin Pan Note

This recipe makes between 12 and 15 muffins because the size of muffin pans vary. If you have leftover batter after filling 12 cavities, use a second pan.

Prepare the Crumb Topping

(left) Gluten-free flour, brown sugar, and cinnamon for crumb topping in a bowl. (right) Melted butter poured over the mixture.
  1. Place the gluten-free flour, brown sugar, and cinnamon in a small bowl. Stir together. It’s fine if there are some lumps of brown sugar in the flour.
  2. Add the melted butter.
Gluten-free crumb topping in a bowl.
  1. Stir until all the butter is mixed into the flour. The mixture will look crumbly.

Top and Bake the Muffins

Gluten-free apple muffin batter in pan topped with crumb topping.
  1. Top the muffins with the crumb topping. Depending on the size of your muffin pan and how much topping you use, you might have a little crump topping leftover.
  2. Bake the muffins until a toothpick inserted into the center comes out clean. A pan takes about 25 minutes to bake.
Gluten-free apple muffins cooling in the pan.
  1. Cool the muffins in the pan for about 10 minutes. Then transfer them to a wire rack.

Storing and Freezing

Gluten-free apple muffin split in half.

These muffins keep for about three days when stored on the counter. After baking, let the muffins cool completely. Then cover them and store at room temperature.

If you want to freeze the muffins, place the cooled muffins in a freezer bag or container. Freeze for up to three months.

Gluten-free apple muffins on a cooling rack.
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Gluten-Free Apple Muffins

These gluten-free apple muffins taste like autumn. They’re sweet and spicy and each bite is filled with apple pieces.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

For the Batter

  • 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour (9 ¾ ounces; 275 grams)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter, softened (4 ounces; 113 grams)
  • ¾ cup packed light or dark brown sugar (5 ½ ounces; 155 grams)
  • 2 large eggs
  • 1 teaspoons vanilla extract
  • ½ cup milk (4 ounces; 150 grams)
  • 1 ½ cups peeled & chopped apples, about 2 medium apples

For the Crumb Topping

  • ½ cup gluten-free flour (2 ½ ounces; 70 grams)
  • ¼ cup packed light or dark brown sugar 2 ounces; 55 grams
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted (1 ½ ounces; 42 grams)

Instructions

  1. Preheat oven to 375°F. Grease a 12-count muffin pan with nonstick spray and line with paper cupcake liners. (see note 1)

  2. Make the batter: Whisk the gluten-free flour, baking powder, cinnamon, ginger, and salt together in a medium bowl. Set aside.

  3. Mix the softened butter and brown sugar in a large bowl. Use on high speed on a handheld or stand mixer. Blend until thick and creamy, about one minute.
  4. Stop the mixer. Add one egg. Mix until combined. Scrape the bottom and sides of the bowl. Add the remaining egg and vanilla extract.
  5. Blend on high speed until light and fluffy.
  6. Stop the mixer. Add the flour. Mix on medium speed until blended. The batter will be very thick. Add the milk. Mix on medium speed until the batter is thick and creamy.
  7. Again, stop the mixer. Stir in the apples. Set the batter aside while you make the crumb topping.

  8. Make the crumb topping: Mix the gluten-free flour, brown sugar, and cinnamon together in a small bowl. Stir in the melted butter until the mixture is crumbly.

  9. Fill each muffin cup with batter, about 3/4 full. Sprinkle the crumb topping on each muffin. If you need to, press it down gently so it sticks.
  10. Bake until a toothpick inserted in the center comes out clean. A pan takes about 25 minutes to bake.
  11. Allow the muffins to cool for 10 minutes in the pan. Then transfer to a wire rack to cool completely.

Recipe Notes

Note 1: Muffin pan sizes vary. This recipe makes between 12 and 15 muffins.

Gluten-Free Pumpkin Pancakes

This gluten-free pumpkin pancake recipe makes light and flavorful pancakes. They’re made with a gluten-free flour blend, pumpkin puree and the perfect blend of spices. Easy to make and even easier to eat!

Stack of gluten-free pumpkin pancakes on a plate with butter and syrup.

At our house, Sunday morning means either pancakes or waffles. And when October rolls around, one of my favorite varieties of pancakes enters the rotation: pumpkin pancakes. These pancakes have the flavors of a slice of pumpkin pie. It’s almost as good as eating pie for breakfast!  

And, if like me, you love pancakes, give my recipe fluffy gluten-free pancakes a try.

Ingredients

The ingredients for these pancakes are pretty simple. Let’s take a look at them.

Ingredients for gluten-free pumpkin pancakes in bowls.
  • Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Other flours will give you a different texture. 
  • Pumpkin Puree. Use pumpkin puree and not pumpkin pie filling. The cans of filling include other ingredients that you don’t need. Pumpkin puree is just pumpkin.
  • Spices. I like to use individual spices but you can easily replace them with pie spice. 
  • Sugar. Adds a touch of sweetness. Granulated (white) sugar is the best to use. I don’t recommend using brown sugar, honey, or maple syrup. Since they all contain moisture, those sweeteners make the pancakes almost gummy.
  • Oil. You can use oil or melted butter for a bit of richness. 
  • Milk. Dairy or dairy-free milk works. 
  • Eggs. Two eggs add flavor and help with rise.
  • Baking Powder. Make sure your baking powder is fresh.
  • Salt. Enhances all the other flavors.

How to Make Gluten-Free Pumpkin Pancakes.

1. Dry ingredients for gluten-free pumpkin pancakes in a bowl. 2. Wet ingredients added to the bowl. 3. Gluten-free pumpkin pancake batter. 4. Spooning batter onto a griddle.
  1. Mix all the dry ingredients together in a medium bowl.
  2. Add the wet ingredients. 
  3. Stir until the batter is smooth. 
  4. Cook pancakes on a hot, greased griddle.
(left) Three gluten-free pumpkin pancakes on a griddle. The first one is about to be flipped. (right) Three flipped gluten-free pumpkin pancakes on a griddle.
  1. Flip the pancakes when the edges are set and a few bubbles appear in the center. 
  2. Cook until both sides are golden brown.

Storing Leftovers

If you’ve got some leftover pancakes, don’t throw them away. Let them cool. Then wrap them－you can put the stack in foil or place them into a container. Store the leftover pancakes in the fridge. If you put warm gluten-free pancakes in the refrigerator, they will turn soggy because of the steam that’s still being released.  

They keep for about three days. Reheat them in the microwave or toaster on low heat.

Making Pancakes in Advance 

It’s fun to make pancakes on a slow weekend morning but what if you want them as a quick breakfast? The answer: make them in advance.

Gluten-free pumpkin pancakes cooling on a rack.
  1. Make the pancakes as directed. You want them fully cooked.
  2. Place them on a wire rack to cook completely. 
  3. When they’re cool, stack them in a freezer bag or container with a piece of parchment or waxed paper between them. The paper keeps them from sticking. 

When you’re ready for pancakes, heat them right from frozen. 

  • In the microwave: Heat them for about one minute. 
  • In the toaster. Use a low heat setting and toast until warm. Don’t use a high heat or they will dry out.
Stack of gluten-free pumpkin pancakes on a plate with butter and syrup.
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Gluten-Free Pumpkin Pancakes

This recipe makes light and fluffy gluten-free pancakes that are loaded with flavor. If you want to use pumpkin pie spice instead of the individual spices, see the note below.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 pancakes

Ingredients

  • 1 ½ cups gluten-free flour, Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended (7 ½ ounces; 212 grams)
  • ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
  • 2 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ⅔ cup milk, more as needed (5 ⅓ ounces; 150 grams)
  • ½ cup pumpkin puree (4 ¼ ounces; 120 grams)
  • 2 large eggs
  • ¼ cup oil (1 ¾ ounces; 50 grams)
  • Oil for griddle

Instructions

  1. Whisk gluten-free flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Add milk, pumpkin puree, eggs and oil.
  2. Stir until the batter is smooth. If the batter is thick, add an additional tablespoon of milk.
  3. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
  4. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
  5. Flip the pancake and cook until golden brown, about two additional minutes.
  6. Repeat with the remaining batter. Serve with butter and syrup.

Recipe Notes

Spice Note: You can replace the cinnamon and ginger with 2 ½ teaspoons pumpkin spice blend.

Leftovers: Let leftovers cool completely. Then wrap in either foil or place into a container. Refrigerate for up to four days. Reheat on low in the microwave or toaster until warm.

Easy Gluten-Free Pumpkin Bread

It’s easy to make homemade gluten-free pumpkin bread. Simply mix the batter, spread it into two pans, and bake. Since the recipe makes two loaves, you can enjoy them both right away or freeze one for later.

Sliced gluten-free pumpkin bread.

When fall arrives, and sometimes a little sooner, I pull out this gluten-free pumpkin bread recipe. It’s a one-bowl recipe and comes together in just minutes. To keep things simple, I use a gluten-free flour blend. It makes a tender loaf with a soft delicate crumb. And since this recipe makes two loaves, we eat one right away and I pop the other in the freezer to enjoy later.

Ingredients for gluten-free pumpkin bread on the counter with labels.

Ingredients Explained

Here’s what you’ll need to make this recipe.

  • Gluten-Free All-Purpose Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Flour. Using a different flour will change the texture of the bread.
  • Pumpkin Puree. Be sure to use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains other ingredients and doesn’t work in this recipe.
  • Pumpkin Pie Spice. The flavor comes from a full tablespoon of pumpkin pie spice. It’s a premixed blend of spices and usually contains cinnamon, ginger, nutmeg, and allspice. If you want to use your own spices, individual amounts are listed in the recipe. 
  • Sugar. If you like a subtle molasses flavor, use light or dark brown sugar instead of granulated sugar.
  • Eggs. Two eggs give the bread a lovely cake-like texture. 
  • Oil. A lot of pumpkin bread recipes call for butter. In side-by-side testing, I found that oil gave the loaves a softer texture and crumb. The butter-based pumpkin bread tasted a little dry. Oil has the added bonus of making the recipe dairy-free.
  • Baking Powder and Soda. The combination of baking powder and soda helps the loaf to rise and gives it a nice brown color.
  • Salt. Just a touch brings out the flavor of the bread. Use table salt (not kosher salt) for the best results.

How to Make Gluten-Free Pumpkin Bread

This is a simple recipe! Here are the steps explained and a few pointers so you make perfect pumpkin bread every time.

1. Dry ingredients for gluten-free pumpkin bread in a bowl. 2. Adding wet ingredients. 3. The whisked batter. 4. Two pans filled with the batter.
  1. Grab a large bowl and whisk the dry ingredients together. You can use a handheld whisk or an electric mixer for this recipe. 
  2. Add the wet ingredients. This is why you want a large bowl! By the time you add the wet ingredients, it takes a lot of room.
  3. Mix until the batter is smooth and creamy. If you’re adding chocolate chips or nuts, stir them in after you mix the batter.
  4. Divide the batter evenly between two greased pans. I like to line my pans with parchment paper after greasing but that’s optional.
Gluten-free pumpkin bread cooling on a rack.
  1. This bread takes about an hour to bake. To test for doneness, insert a cake tester or toothpick into the center of the bread. You want it to come out dry or with one or two crumbs clinging to it. If there’s wet crumbs or batter, bake the loaves for 5 more minutes and test again. The bread should be golden brown.
  2. Cool the loaves in the pan for about 15 minutes. Gluten-free pumpkin bread is really delicate when it first comes out of the oven. After 15 minutes, remove the bread from the pan and place it on a wire rack to finish cooling.

Storage and Freezing Instructions

Slices of gluten-free pumpkin bread in a stack.

To keep the bread fresh, wrap it tightly. It stays fresh for about four days.

When ready to enjoy, remove the loaf from the freezer and allow it to thaw at room temperature.

Sliced gluten-free pumpkin bread.
4.8 from 5 votes
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Easy Gluten-Free Pumpkin Bread

Moist and tender gluten-free pumpkin bread recipe. Easy to make and loaded with pumpkin spice flavor.  The recipe makes two loaves. Enjoy one now and freeze one for later.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 loaves

Ingredients

  • 3 ½ cups gluten-free all-purpose flour, see note (17 ½ ounces; 500 grams)
  • 1 tablespoon pumpkin pie spice, see note
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 ½ cups granulated sugar (11 ½ ounces; 326 grams)
  • 4 large eggs
  • ¾ cup vegetable oil, such as canola oil (5 ¼ ounces; 148 grams)

Instructions

  1. Adjust oven rack to the middle position and preheat to 350℉. Grease two 9-by 5-inch loaf pans with nonstick cooking spray or line with parchment paper and grease lightly.

  2. Whisk together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl.

  3. Add the pumpkin puree, sugar, eggs, and vegetable oil. Mix until smooth. The batter will be thick. If adding chocolate chips, nuts, or dried cranberries, stir them in now.

  4. Divide batter evenly between prepared pans. Smooth batter into pans with a small spatula or the back of a spoon.

  5. Bake for about 50 minutes or until a cake tester inserted into the center of the loaves comes out clean.

    Place the pans on a wire rack to cool for 15 minutes and then turn the loaves out onto a wire rack to cool completely.

  6. Store bread wrapped on the counter for up to 4 days. To freeze, wrap the cooled loaf in plastic wrap and foil and freeze for up to three months.

Recipe Notes

The Gluten-Free Flour.

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour or blend will affect the bread. 

Sugar. 

For a subtle molasses flavor, use 1 ½ cups light or dark brown sugar.

Pumpkin Pie Spice.

Pumpkin pie spice can be replaced with individual spices: 1 ½ teaspoons ground cinnamon. 1 teaspoon ground ginger. ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice. 

Optional Ingredients: Chocolate Chips, Nuts, or Dried Cranberries. 

Stir in 2 cups total either chocolate chips, chopped nuts, or dried cranberries. A mix of two or all three can be used. Just don’t exceed two cups total.

The Ultimate Guide to Making Gluten-Free Pie Crust  

A great pie needs a great crust. This recipe makes a gluten-free crust that’s delicate, flaky, and perfect for any pie from pumpkin to apple—and everything in between.  In the guide, we cover ingredient selection and how to make a pie crust by hand or in a food processor.

Unbaked gluten-free pie crust in a pan.

This easy recipe for a homemade gluten-free pie crust is one of my favorite recipes. It’s flaky. It’s buttery. (It can easily be made dairy-free.) And, if you have a food processor, you can make a batch in less than 10 minutes.

Gluten-Free Pie Crust Ingredients.

Here’s what you’ll need to make this recipe. And we get into the butter vs. shortening debate.

Ingredients for gluten-free pie dough measured on the counter.
  • Gluten-Free Flour. I tested the recipe with Bob’s 1:1 Gluten-Free Baking Flour.  If you use a different blend, check to see if it contains xathan gum. If it doesn’t whisk ½ teaspoon into your flour before using.
  • Butter or Shortening. Butter versus shortening is a hot topic among pie bakers. Since pie crust relies on a generous amount of fat for both flavor and texture, it’s the most important ingredient.
  • Sugar. A tablespoon of sugar helps the gluten-free crust to brown. It doesn’t add a noticeable sweetness. 
  • Water. Cold water is a must for pie dough. To ensure that your water is cold enough, place a few ice cubes into a glass of water. Let it sit for about five minutes and then measure your water from the glass of ice water. 
  • Salt. Salt enhances the flavor of the crust. Use table salt or very fine sea salt. 

Butter or Shortening? Which is best for a gluten-free pie crust?

Shortening in a measuring cup. Cubbed butter on a wrapper.

Butter or shortening work equally well but it’s important to understand the differences between the two.

  • Butter.  Very flavorful. Makes for a tender pie crust. 
  • Shortening. Very flaky. Easy to work with. Almost flavorless. Perfect if you need a gluten-free and dairy-free pie dough. 

Baker’s Note: Want the best of both worlds? Use a 50/50 blend of butter and shortening for a crust that’s flavorful and flaky. 

A note about lard and coconut oil. 

  • Lard is a classic pie crust ingredient. Made from pig fat, lard is dairy-free and makes a flavorful and flaky crust. 
  • Coconut Oil. I hesitate to recommend coconut oil for pie crust. It’s low melting temperature makes it finicky to work with. It can easily turn to liquid in the bowl, leaving you with a dense oily crust.

    If you want to use coconut oil, be sure it’s cold and solid. 

How to Make a Gluten-Free Pie Dough

Gluten-free pie dough on the counter.

There are two methods for making a pie crust. You can make it “by hand” or use a food processor.  If you’re wondering which method is best, the answer is: it depends.

Mixing the pie dough by hand allows you to feel the dough each step of the way. It also lets you adjust how the butter is cut into the flour and how much water is added to the dough. 

But there are drawbacks to this method. Some folks don’t like the sensation of floury hands. Others have warm hands— and warm hands don’t make for a good pie crust. 

Happily there’s another way: the food processor. 

A food processor cuts the butter very quickly in the flour. It’s a great tool to use if you’ve got warm hands, don’t like touching dough, or are pressed for time. 

So which method should you pick? Whichever one you prefer. Both make excellent gluten-free pie crusts.

How to Make Gluten-Free Pie Crust By Hand

Mixing pie dough “by hand” means mixing without a food processor. You can use your hands or a pastry cutter.

Four images. 1. Cubes of butter on top of gluten-free flour. 2. Butter cut into gluten-free flour. 3. Gluten-free pie dough in a bowl. 4. Gluten-free pie dough pressed into a round.
  1. Whisk the gluten-free flour, sugar, and salt together in a large bowl. Add the cubes of butter. Stir gently to coat them with flour. This keeps the pieces from sticking together. You aren’t trying to work the butter into the flour yet.
  2. Work the butter into the gluten-free flour with either your hands or a pastry cutter. You want the butter in pieces somewhere between the size of a pea and an almond.
  3. Finally, add the water. Start by adding ½ cup ice water. Stir. Then add more water and stir until the dough holds together. If it doesn’t or if it looks floury, add more water, one tablespoon at a time.
  4. Next, turn the dough out onto a lightly floured counter. Knead it once or twice to bring it together. Cut it in half with a sharp knife. Press each half into a flat disk and wrap it tightly with plastic wrap.

How to Make Gluten-Free Pie Dough in a Food Processor

Food processors make it easy to whip up a gluten-free pie crust in minutes. They’re also great for bakers who have warm hands.

Four images showing the steps for making gluten-free pie dough. 1. Gluten-free flour and butter in the food processor. 2. Butter cut into the flour. 3. Dough looks crumbly. 4. A handful of dough is squeezed together.

Note: Use a food processor with at least a 6-cup capacity.

  1. Place the gluten-free flour in the bowl of the food processor and hit the “pulse” button a few times to combine.  Add the cubes of butter or shortening.
  2. Pulse the processor a few times until the butter is somewhere between the size of peas and almonds. 
  3. Stop the processor and add the water, all at once. Don’t drizzle it in through the pour spout. Pulse the food processor until the water is absorbed. Most likely it will not form a dough. Rather, the mixture might resemble tiny pebbles.
  4. Transfer the mixture to a large mixing bowl. Squeeze a handful. It should hold together. If it does, stir or knead it together until it forms a dough. If the handful doesn’t hold together, stir in a tablespoon of additional water.
  5. Once a dough forms, turn it out onto a floured counter. Knead it once or twice to bring it together. Cut the dough in half with a sharp knife. Press each half into a flat disk and wrap it tightly with plastic wrap.

Chill the Dough.

This is one step you don’t want to skip! Be sure to chill your dough whether you mix it by hand or in a food processor.

Wrap the dough tightly in plastic wrap and chill it for at least one hour. Chilling gluten-free pie dough gives the fat a chance to firm up, so it won’t overmix into the flour. The flour also absorbs the liquid in the dough during this time which gives the crust a great texture. 

How to Roll Out a Gluten-Free Pie Crust

Four images showing how to roll out gluten-free pie dough. 1. The dough on the counter. 2. Sizing the dough with a pie pan inverted onto it. 3. Moving the dough into the pan with a rolling pin. 4. Placing the dough into the pan.
  1. Lightly dust your counter with gluten-free flour. Place the dough on the counter and sprinkle a little additional flour on top of the dough. Coat your rolling pin with flour.

    Roll the dough from the center outward until it’s between 1/8-and 1/4-inch thick. Apply a gentle pressure to the dough as you roll. Working from the center out, instead of a back and forth motion keeps the dough even.

    Move the dough, adding more flour under it as needed to prevent it from sticking to the counter.

    If the dough cracks as you roll it, gently press it back together. If it’s cracking a lot, the dough might be too cold. Cover it and let it sit for five minutes before trying to roll again.
  2. After you’ve rolled out the dough to the desired thickness, check the size of the dough. To do this,  center your pan over the dough. You want it about one-inch larger than the plate. 

    After you’ve rolled out the dough to the desired thickness, check the size of the dough. To do this,  center your pan over the dough. You want it about one-inch larger than the plate. 
  3. If it’s the correct size, remove the pie pan and gently roll the dough around your rolling pin.

    Position the pin along the far end of the plate. Slowly unfurl the dough off the rolling pin. 
  4. Gently press the dough into the bottom and sides of the pan.
Gluten free pie dough in pan with crimped edges.
  1. Trim excess dough from the edge. You want to leave about ½-inch of dough overhanging the pan.Tuck the dough under the edge of the pan. Crimp it with your fingers or a fork.

Selecting the Perfect Pie Plate for Gluten-Free Crust. 

Four empty pie plates on the counter. Top row: a metal pan and a glass pan. Bottom row: ceramic pan and a disposal pan.

Let’s get right to it: you can bake a gluten-free pie in any type of pie plate. Metal. Glass. Ceramic. Disposable. They all work. But there are some differences between them. Let’s look at the options.

  • Metal. This is my favorite material for a pie plate. The crust doesn’t stick. They conduct and distribute heat well, which gives us a nice brown crust. Plus metal pans tend to be easy to find and affordable. 
  • Ceramic. These pans are so pretty. Like a metal pie plate, they conduct heat well. However, some of the finishes cause the pie dough to stick. If you find this is happening with your favorite pan, try lightly greasing the pan before placing the crust. This usually solves the problem. 
  • Glass. A see-through pan. What’s not to love? One thing: they don’t conduct heat as well as metal or ceramic pans. If you use one, check the crust for doneness before removing it from the oven. It might need an extra few minutes of baking. 
  • Disposable. These pie plates are great if you’re gifting a pie. They tend to be very thin and a little smaller than regular pie plates. Take care when lifting them. Disposable plates can buckle under the weight of a filled pie. I always place them on a baking sheet to avoid an accident.

Deep Dish versus Regular Pie Plates. 

We’ve all seen a “deep dish” pie on the menu at restaurants. But what is a deep dish pie? It’s a pie baked in a pan that’s between 1 ¾ and 2 ½ inches deep. A standard pan, for comparison, is between 1 ¼ to 1 ½ inches. 

Deep dish pies require more crust and filling than standard pies. Unless a recipe clearly states “deep dish”, it’s safe to assume it’s a standard pie. 

This recipe makes enough dough to fit a deep dish pan. You won’t have much leftover for trimming or decor. If you like a little extra dough to work with, increase the recipe by 50%.

Parbaking and Pre-baking Gluten-Free Crusts.

  • Parbaking a crust means baking it partially before filling. Do this when your filling will cook quickly, before the crust has time to bake. This is usually done when your filling will bake before the crust fully cooks. 
  • Pre-baking (also called Blind-Baking) means fully baking the crust before filling. Do this when you’re filing the crust with a fully cooked filling, like pudding. 
Blind baked gluten-free crust with pinto beans

If your pie recipe calls for parbaking or pre-baking the crust, here’s what to do. 

  1. Preheat your oven to 425℉. 
  2. Roll and place the dough in the pan as directed above.
  3. Prick the crust all over with the tines of a fork. This keeps the crust from puffing up as it bakes. Place a piece of foil or parchment in the pan. Fill the pan with dried beans or pie weights. 
  4. Bake until the edges just begin to brown. This takes about 15 minutes.
  5. Carefully remove the pan from the oven. Carefully remove the foil and weights from the pan. 

    For Parbaking: Return the pie to the oven and bake for another three or four minutes. Just until the crust loses its raw, shiny appearance. Remember, you don’t want to fully bake a parbaked crust.

    For Pre-Baking: Return the pie to the oven and fully bake. The crust should be golden brown. This takes about 12 minutes.
  1. Place the pan on a cooling rack and allow the crust to cool slightly before filling. 
  2. Fill and bake the pie as directed.
Empty baked gluten-free pie crust cooling in a pan.

Helpful Tips for Making Gluten-Free Pie Crust

  • If it’s warm when you want to make a pie crust, chill everything. Place the ingredients and mixing bowl in the fridge for at least 30 minutes before you make the dough. 
  • Drizzle the water all over the flour. Instead of pouring the water in one spot, drizzle it evenly over the flour. Do this if you’re mixing by hand or in a food processor. This keeps the flour from clumping in one spot.
  • If the dough cracks as you roll it, don’t panic. First press it back together. Next, let it warm up slightly. Cold, butter-based pie dough tends to crack. Let it sit on the counter for five to ten minutes. If this doesn’t solve the problem, it might be too dry. Transfer the dough to a mixing bowl and add a tablespoon of additional water.
Trimmed gluten-free pie dough around an inverted pie plate.
  • Roll your dough between ⅛-inch and ¼-inch. This way it’s not too fragile.
  • Make sure you roll your dough circle out large enough. To check the size, invert your pie plate over the dough. If it’s about one-inch larger than the plate, you’re all set. It’s better to focus on thickness rather than diameter when rolling out pie dough. 

Make-Ahead Tips.

Gluten-free pie dough can be made in advance. Simply store it in the refrigerator or freezer. When you want to make a pie, it’s ready-to-use.

To Refrigerate the dough. 

  • Keeps up to three days.
  • Prepare as directed. 
  • Shape into a disk. 
  • Wrap tightly with plastic wrap. 
  • Use within three days.

To Freeze the dough.

  • Keeps up to three months. 
  • Prepare as directed. 
  • Shape into a disk.
  • Wrap tightly with plastic wrap. Then wrap tightly in foil. 
  • Label and date the dough. 
  • Freeze up to three months. 
Empty baked gluten-free pie crust cooling in a pan.
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Easy Gluten-Free Pie Crust Recipe

This recipe makes enough dough for one 9-inch double crust pie or two 9-inch single crust pies.
Prep Time 15 minutes
Chill time 30 minutes
Total Time 45 minutes
Servings 2 single crusts

Ingredients

  • 3 cups gluten-free flour (10 ½ ounces; 300 grams)
  • 1 tablespoon granulated sugar, optional
  • 1 teaspoon salt
  • 2 sticks cold butter or 1 cup cold shortening, cut into small pieces (8 ounces; 226 grams)
  • ½ cup cold water, plus more as needed (4 ounces; 113 grams)

Instructions

  1. If this is your first time making a gluten-free pie crust, read the post included with this recipe. It contains in-depth information and tips to help you succeed.

By Hand Directions

  1. Whisk the gluten-free flour, sugar, and salt together in a large mixing bowl. Make sure the bowl is large enough that you can place your hands or a pastry cutter into it as you make the dough.

  2. Add the butter or shortening. Stir it gently to coat it with gluten-free flour. Don’t mix it into the flour yet. Just coat each piece.

  3. Work the butter into the flour. To do this, use your fingertips or a pastry cutter, Mix until the pieces of butter are somewhere between a pea and an almond.

  4. Drizzle ½ cup cold water over the mixture. Mix, either with your hands or a wooden spoon, until the dough comes together. Test the dough by giving it a squeeze. If it holds together, move to the next step. If not, add additional cold water, one tablespoon at a time, until it holds together.

  5. Turn the dough onto a floured surface. Knead it once or twice to bring it together. Cut the dough in half. Pat each half into a flat disk. Chill for at least one hour.

Food Processor Directions

  1. Combine the gluten-free flour and salt in the bowl of a food processor. Pulse three or four times to combine.

  2. Add the butter or shortening. Pulse the food processor in 3-second bursts until the pieces of butter are between the size of peas and almonds. This takes about 10 to 15 pulses.

  3. Remove the lid and drizzle the water over the flour-butter mixture. Pulse the processor in about four or five short, three second bursts. The mixture will look crumbly. Do not mix until a dough comes together.

  4. Transfer the mixture to a mixing bowl. Squeeze a handful. If it holds together, mix with a wooden spoon until a dough forms. If the handful falls apart, stir in an additional tablespoon of water until the dough forms.

  5. Turn the dough onto a floured surface. Knead it once or twice to bring it together. Cut the dough in half. Pat each half into a flat disk. Chill for at least one hour.
  6. Use and bake the dough as directed in your favorite pie recipe.

Recipe Notes

Notes
For detailed information on each step, see the full blog post that accompanies this recipe.

The recipe was tested with Bob’s Red Mill and Cup4Cup Flour. Other gluten-free flour blends might not work as well.

Use a blend of half butter and half shortening for a flavorful and flaky gluten-free crust.

Be sure to use very cold water.

Gluten-Free Pumpkin Muffins

This gluten-free pumpkin muffin recipe is easy to make! Just mix the batter, spoon it into a muffin tin, and bake. The brown sugar and pumpkin spice combination makes sweet and perfectly spiced muffins. They come out moist and tender every time.

Two gluten-free pumpkin muffins stacked on top of each other.

For a long time, I didn’t think I needed a recipe for gluten-free pumpkin muffins. After all, I’ve got a great recipe for gluten-free pumpkin bread. But just like gluten-free banana bread is different than gluten-free banana muffins, pumpkin bread and pumpkin muffins are two separate treats. They aren’t as sweet or as rich. And like most gluten-free muffins, they’re really easy to make.

Ingredients.

Here’s what you’ll need to make a batch of these muffins!

Ingredients for gluten-free pumpkin muffins in individual bowls on the counter.
  • Gluten-Free Flour. The recipe was developed with Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour. Using a different flour will change the results.
  • Pumpkin Puree. Canned pumpkin (also called pumpkin puree) brings moisture and flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
  • Pumpkin Spice. For the classic “pumpkin” flavor, use pumpkin pie spice. This blend of spices usually contains cinnamon, ginger, nutmeg, and allspice. If you don’t keep pumpkin spice in the house, I’ve included a recipe for it below.
  • Brown Sugar. Adds sweetness and flavor. You can use either light or dark brown sugar. Both work great! If you use dark brown sugar, the muffins bake a little darker and have a slightly stronger molasses flavor.
  • Oil or Melted Butter. Oil or melted butter makes these muffins rich and tender. Butter adds a classic buttery flavor. 
  • Eggs. Two eggs help give the muffins a nice cakey texture.
  • Baking Powder and Baking Soda. Using both baking powder and baking soda helps the muffins to rise and brown beautifully.
  • Salt. A little bit of salt enhances the flavors. Muffins made without salt tend to taste flat. Table salt is best for baking because the texture is fine and it easily mixes into the batter.

How to Make Gluten-Free Pumpkin Muffins.

This batter is as simple as whisk, mix, and stir!

Whisking gluten-free flour and dry ingredients. 2. Wet ingredients and brown sugar in a bowl. 3. Adding gluten-free flour mixture to the wet ingredients. 4. Gluten-free pumpkin muffin batter.
  1. Whisk the dry ingredients together. This helps evenly distribute the baking powder, baking soda, and salt throughout the gluten-free flour. 
  2. In another bowl, mix together the remaining ingredients. 
  3. Add the gluten-free flour. Stir until the batter is smooth. 
  4. After mixing, scrape the bottom of the bowl with a rubber spatula to clear any flour that might be clinging to the bowl.
(left) Gluten-free pumpkin muffin in a pan. (right) Baked gluten-free pumpkin muffins.
  1. Line your muffin pan with paper liners or spray it with nonstick cooking spray. Fill each muffin cup about ⅔ full. If the cups are too full, they can overflow as they bake and stick to the pan.
  2. Bake until the muffins are golden brown. A pan takes about 20 minutes to bake. Let the muffins cool for about five minutes in the pan. Then remove and place on a wire rack to cool completely. A rack allows steam to escape quickly from the muffins. When the steam gets caught between the muffin and pan, the bottom of the muffin can get soggy.
Gluten-free pumpkin muffin split in half.

Tips and Tricks

  • Preheat your oven. Muffins placed in a cold oven can turn out dense and heavy. Full-size ovens take about 15 minutes to preheat. I usually turn mine on and then measure my ingredients. This way, the oven is at the right temperature after I’ve made the batter.
  • Add your favorites. Stir chocolate cups, nuts, or dried fruit into the batter before baking.
  • Let the batter rest. After mixing, cover the bowl and chill for 30 minutes. This gives the gluten-free flour time to absorb the liquid ingredients. Making the muffins tall and tender.
  • Sprinkle on some sugar. Top the muffins with a little coarse sugar before baking. This not only makes them pretty, it adds a little sweetness and crunch. 
  • Check for doneness. To test if they’re baked, insert a cake tester into the center of one of the muffins or gently press down on the top of the muffin. Look for it to spring back to the touch. If it feels damp or squishy, it’s not done.

How to Store and Freeze Leftovers

These muffins are very moist and remain fresh for about three to four days when stored covered on the counter.

If you need to store the muffins longer than that, it’s best to freeze them. After the muffins are completely cool, place them into a freezer bag or container. They keep well in the freezer for up to three months.

Two gluten-free pumpkin muffins stacked on each other.
4.86 from 7 votes
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Gluten-Free Pumpkin Muffins

These gluten-free pumpkin muffins are soft, sweet, and nicely spiced. This one-bowl recipe is so easy to make. (Gluten-free/dairy-free.)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 140 kcal

Ingredients

  • 2 cups gluten-free baking flour, see note 1 (9 ounces; 260 grams)
  • 2 teaspoons pumpkin spice, see note 2
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 ounce) can pure pumpkin puree
  • ¾ cup lightly packed dark brown sugar (5 ½ ounces; 55 grams)
  • 2 large eggs (about 4 ounces; 113 grams)
  • ½ cup oil or 1 stick butter, melted and slightly cooled (4 ounces; 113 grams)

Instructions

  1. Preheat oven to 350°F. Line 12 muffin cups with paper liners or spray with nonstick cooking spray.

  2. Whisk together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt in a medium bowl.

  3. Mix together pumpkin puree, brown sugar, eggs, and oil in a large bowl. Add the gluten-free flour mixture. Stir until a batter forms. Scrape the bottom of the bowl with a rubber spatula. Mix any flour that’s clinging to the bottom of the bowl into the batter.

    Optional: cover the bowl and chill the batter for 30 minutes. This gives the gluten-free flour a chance to absorb the liquid ingredients.

  4. Fill prepared muffin cups about ⅔ full.

  5. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes. Remove from pan and place on a wire rack to cool completely.

  6. Store, wrapped, on the counter for up to three days or freeze for up to three months.

Recipe Notes

Note 1: Gluten-Free Flour.

This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Use a gluten-free flour that contains xanthan or guar gum. If your blend does not contain xanthan or guar gum, whisk ½ teaspoon of xanthan gum into the flour before using. 

Note 2: Homemade Pumpkin Spice.

To make your own pumpkin pie spice, whisk together

1 ½ teaspoons ground cinnamon.
1 teaspoon ground ginger.
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice. 

Gluten-Free Chocolate Muffins

These gluten-free chocolate muffins have just the right amount of sweetness and chocolate. They’re dense without being heavy. And the best part? The simple recipe only takes a few minutes to make. For an added chocolate boost, I stir in some dark chocolate chips right before baking.

Gluten-free chocolate muffins, topped with chocolate chips, sit on a plate.

In my opinion, a good muffin must set itself apart from a cupcake. It can’t be too sweet or cakey. I want a muffin that’s equally at home at breakfast or after dinner when I’m craving “something a little sweet.” 

These gluten-free chocolate muffins meet all those requirements and more. Thanks to their rich flavor, they’re irresistible and always taste like an extra special treat.

Ingredients

Gluten-free chocolate muffin ingredients measured and placed on a sheet pan.

Here’s what you need to make a batch of these muffins. If you want to make them dairy-free, follow the substitutions listed.

  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Other gluten-free flour blends might change the texture. Coconut or almond flour won’t work in this recipe. 
  • Sugar. Granulated sugar adds the perfect sweetness.
  • Cocoa Powder. You can use either natural or Dutch process cocoa in this recipe. 
  • Butter. For a dairy-free version, use either dairy-free butter or oil.
  • Eggs. Two eggs give the muffins flavor, structure, and keep the muffins moist. 
  • Milk. Brings the batter together. Use traditional or dairy-free. Full fat coconut milk won’t work because it’s so rich.
  • Chocolate Chips. A cup of chocolate chips are optional but I never skip them! 
  • Vanilla extract. Adds flavor. 
  • Baking Powder. Makes the muffins rise. 
  • Salt. Enhances all the flavors.

How to Make Gluten-Free Chocolate Muffins

(Left) Ingredients for gluten-free chocolate muffin recipe in a large bowl. (right) Gluten-free chocolate muffin batter with a whisk.

Mix together the dry ingredients in a large bowl. Then add the melted butter, eggs, milk, and vanilla extract. Stir until a thick batter forms. If you’re adding chocolate chips, stir them in after you’ve mixed the batter.

Gluten-free chocolate muffin batter in a muffin pan.

Lightly grease a muffin pan with gluten-free cooking spray. Line it with paper liners. Spoon the batter into the pan. You want to fill each up about ⅔ full. I like to sprinkle some extra chocolate chips on top of the batter. This is batter but adds a nice extra chocolate flavor?

Baker’s Tip: Let the Batter Rest Before Baking

If you’ve got time, chill the batter for about 30 minutes. This helps the gluten-free flour absorb liquids and makes for a tender crumb with a nice rise.

Whether you chill the batter or not, you want to bake the cupcakes until a toothpick inserted into the center comes out clean. That’s how you’ll know they’re done.

It’s fine if a few moist crumbs stick to the toothpick. You don’t want to see any wet batter. If there’s batter when you test them, bake for a few more minutes.

Gluten-free chocolate muffins, topped with chocolate chips, sit on a plate.
4.5 from 2 votes
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Gluten-Free Chocolate Muffins

These gluten-free chocolate muffins are dense, rich, and filled with chocolate flavor. It’s a one-bowl recipe! Simply mix the dry ingredients, add the wet ingredients and stir until a batter forms. If you’ve got time, chill the batter for 30 minutes. It gives the muffins an extra-tender texture.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins

Ingredients

  • 1 ½ cups gluten-free flour, see note (6 ¾ ounces; 195 grams)
  • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
  • ½ cup cocoa powder (1 ½ ounces; 50 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk, traditional or dairy-free (6 ounces; 170 grams)
  • ½ cup melted butter or oil (4 ounces; 113 grams)
  • 1 cup chocolate chips, traditional or dairy-free (6 ounces; 170 grams)

Instructions

  1. Preheat the oven to 350℉. Line 12 standard muffin cups with paper liners. Lightly grease the top of the pan to keep the muffins from sticking.

  2. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, and salt. Add the eggs, milk, and melted butter. Mix until a thick batter forms. Stir in chocolate chips.

  3. Optional: Chill the batter for 30 minutes. This gives the muffin a more tender texture.

  4. Fill muffin cups ⅔ full. Sprinkle chocolate chips on top of each muffin.
  5. Bake until muffins are set and a cake tester inserted into the center comes out clean, about 25 minutes.
  6. Cool the muffins in the pan for about 10 minutes. Then remove and let them cool completely.
  7. Store muffins covered on the counter for up to three days or freeze cooled muffins for up to three months.

Recipe Notes

Gluten-free Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the texture. 

Gluten-Free Peanut Butter Cookies

Gluten-free peanut butter cookies are such a treat! This recipe makes cookies that are crisp on the edges, soft in the center, and loaded with peanut butter flavor. A gluten-free flour blend makes these cookies so easy to make.

Stack of gluten-free peanut butter cookies.

In my list of “favorite cookies”, peanut butter cookies are right up there with gluten-free chocolate chip cookies and gluten-free sugar cookies. What can I say? I love classic cookies!

Gluten-free peanut butter cookie ingredients in individual bowls with labels.

Ingredients You Need to Make Gluten-Free Peanut Butter Cookies

  • Peanut Butter. Regular creamy peanut butter works best. The type where the oil doesn’t separate.  Natural peanut butter causes the cookies to spread when baking. 
  • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 gluten-free flour. It makes cookies that are crisp on the edge and soft in the center.
  • Brown sugar and granulated sugar. The combination of brown sugar and granulated sugar gives the cookies a nice sweetness. The brown sugar keeps the cookies soft, while the granulated sugar helps the cookies hold a nice shape.
  • Butter. Use softened (room temperature) butter. Dairy-free butter works great in this recipe. 
  • Egg. One large egg helps the dough come together. 
  • Baking Soda and Baking Powder. Using both baking soda and baking powder makes the cookies light and thick 

How to Make Gluten-Free Peanut Butter Cookies.

This is a one-bowl cookie recipe. Remember to use a large bowl, so you have plenty of room to mix the dough.

Steps one through four for making gluten-free peanut butter cookies. 1. Butter, sugars, peanut butter, and egg in a bowl. 2. Ingredients mixed. 3. Adding dry ingredients to the peanut butter mixture. 4. Gluten-free peanut butter dough.
  1. Place the peanut butter, softened butter, sugar and eggs in a large bowl. 
  2. Mix until it’s smooth and fluffy. 
  3. Add the gluten-free flour, baking powder, baking soda, and salt.
  4. Blend until a dough forms. After mixing, cover the bowl and chill the dough for at least 30 minutes. This dough can be kept in the fridge for up to three days before baking.
Steps five and six for making gluten-free peanut butter dough. 5. Rolling the dough into granulated sugar. 6. Pressing a crisscross pattern into the top of the dough.
  1. Roll the dough into balls. Then roll the dough in sugar. Regular granulated sugar works great. You can also use coarse sugar for crunch or colored sugar to make them sparkle.
  2. Add a Crisscross Pattern  Dip your fork into granulated sugar and then press it into the top of the dough twice, creating a crisscross pattern. The sugar on the fork keeps it from sticking to the dough.
Gluten-free peanut butter cookie dough on a baking sheet.
  1. Place the cookies onto a parchment-lined baking sheet and bake until the edges are golden brown and set.
  2. Allow the cookies to cool on the pan for about five minutes before moving them to a wire cooling rack. If you move them to fast, they can break.

3 Tips for Making the Best Gluten-Free Peanut Butter Cookies.

  • Use a cookie scoop. Cookie scoops make it easy to round cookies into a ball. And they ensure all your cookies are the same size. Why does this matter? When cookies are a uniform size, they bake evenly. So you won’t have underbaked and overbaked cookies on the same pan.
  • Line your baking sheet with parchment paper. Using parchment paper makes cleanup a snap and prevents the cookies from sticking to the pan. 
  • Adjust the Baking Time. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes.

How to Store Gluten-Free Peanut Butter Cookies.

Gluten-free peanut butter cookies stay fresh for several days. Cover the cookies and store them on the counter for four to five days. 

If you want to freeze them, place the cooled cookies into a freezer container. You can separate the layers with parchment paper or waxed paper.

Freeze the cookies for up to three months. Thaw the cookies at room temperature when you’re ready to enjoy. 

    Stack of gluten-free peanut butter cookies.
    4.67 from 3 votes
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    Gluten-Free Peanut Butter Cookies

    These gluten-free peanut butter cookies are so easy to make! All you need is one bowl and a few simple ingredients. The recipe uses gluten-free flour, which gives them crisp edges and a tender center.

    Prep Time 10 minutes
    Cook Time 10 minutes
    Chill 30 minutes
    Total Time 50 minutes
    Servings 36 cookies

    Ingredients

    • ½ cup creamy peanut butter (4 ¾ ounces; 135 grams)
    • ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
    • ½ cup granulated sugar (3 ¾ ounces; 106 grams)
    • ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
    • 1 large egg (about 2 ounces; 56 grams out of shell)
    • 1 ¼ cups Bob's Red Mill gluten-free baking flour, see note (6 ½ ounces; 185 grams)
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    For Rolling

    • ¼ cup granulated sugar (2 ounces; 56 grams)

    Instructions

    1. Mix the peanut butter, butter, granulated sugar, brown sugar, and egg in a large bowl until smooth and fluffy, about 30 seconds.

    2. Stop the mixer. Add the gluten-free flour, baking soda, baking powder, and salt. Mix until a dough forms.

    3. Cover bowl and chill dough for 30 minutes.

    4. Preheat oven to 375° F. Line two baking sheets with parchment paper.

    5. Scoop the dough, about one heaping tablespoon, into balls. Roll in the ½ cup additional granulated sugar. Place dough, about 2 inches apart, onto prepared baking sheets. Dip a fork into the sugar and press a crisscross pattern into the top of each cookie.

    6. Bake until edges are light golden brown. For chewy cookies, bake about eight minutes. For crisp cookies, bake about 10 minutes. Rotate pans halfway through baking.

    7. Remove the pans from the oven. Allow cookies to cool on the pan for three to five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough.

    8. Store cookies in an airtight container for up to four days or freeze cooled cookies in an airtight container for up to three months.

    Recipe Notes

    Gluten-Free Flour: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.

    Gluten-Free Blueberry Muffins

    These gluten-free blueberry muffins are so easy to make! The recipe makes light and airy muffins that are loaded with blueberries. If you can’t find fresh blueberries, go ahead and use frozen. You don’t even need to thaw the frozen berries before using.

    Gluten-free blueberry muffins on a cooling rack. One is unwrapped to show the texture.

    Ingredients.

    Note from Elizabeth. This was one of the first recipes, way back in 2016, that I shared that used a gluten-free flour blend. The other one was my gluten-free chocolate chip cookie recipe. Prior to that, gluten-free flour blends were often hard to find and didn’t work well.

    Both recipes won rave reviews over the years. And now there are lots of gluten-free flour options. We’ve come a long way!

    • Blueberries Fresh or frozen blueberries work great in this recipe. If you have the option, grab some wild blueberries. (If you don’t live in an area where they are grown, check the freezer section. Several brands sell them.) Wild blueberries are smaller than cultivated blueberries and the flavor tends to be more intense. I love baking muffins with them because the small size means more berries in the muffin.

      You don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go.
    • Gluten-Free Flour Blend. I tested this recipe with Bob’s Red Mill 1-to-1 Baking Flour. The recipe might work differently if you use a different flour blend. If you don’t have Bob’s on hand, be sure to use a blend that includes xanthan gum.
    • Sugar. Granulated sugar brings sweetness and tenderness to the muffins. Don’t replace the sugar with a liquid sweetener like honey or maple syrup. The recipe won’t work. 
    • Eggs.Two eggs make these gluten-free blueberry muffins light and rich.
    • Milk. This recipe works with everything from fat-free to whole milk to dairy-free milks. Since fat slows down staling, muffins made with whole milk taste richer and stale less quickly than those made with fat-free milk. Pastries made with fat-free and lower fat milks dry out faster than those made with whole milk.

    Variations

    • Lemon Blueberry Muffins. Add the finely chopped zest of one lemon to the batter along with the milk.
    • Blueberry Walnut Muffins. Stir ½ cup chopped walnuts into the batter before adding the blueberries.

    How to Make Gluten-Free Blueberry Muffins: Step by Step.

    Steps one through four for making gluten-free blueberry muffins. 1. The dry ingredients together in a glass bowl. 2. The creamed butter, sugar, and eggs. 3. Adding the gluten-free flour to the butter mixture in the glass bowl. 4. The finished batter with blueberries stirred in.
    1. Whisk together the gluten-free flour, baking powder, and salt in a small bowl. Set this aside. 
    2. Mix together the softened butter and sugar until it’s thick and creamy. Add the eggs. Mix on until the butter looks light and fluffy. 
    3. Stir in the gluten-free flour mixture until it’s just combined. The mixture is very thick at this point. Add the milk and vanilla extract. Stir until the batter is smooth. 
    4. Add the blueberries. Switch to a wooden spoon or spatula. Fold in the blueberries.
    Gluten free blueberry muffin batter in a pan.
    1. Grease a muffin pan and line it with paper lines. Fill each muffin cup about 2/3 full. I like to use a large ice cream scoop for this job. It makes it quick and easy to fill the muffin cups.

      If you want, sprinkle a little sugar on the top of each muffin. It adds a nice, crunchy sweetness but is totally optional. 
    2. The muffins take about 25 minutes to bake. As with all recipes, the baking time varies depending on your oven. You can tell the muffins are done when a cake tester inserted into the center comes out clean. Or you can tap the top of the muffin. If it feels firm, the muffins are done! 

      Once the muffins are baked, allow them to cool in the pan for about five minutes and then transfer to a wire rack to cool completely. 

    A note on sinking blueberries and blue muffin batter.

    Folks get very concerned about blueberries sinking in muffins. Personally, I don’t care if a few settle to the bottom. This way every bite contains blueberries.

    If you don’t want the blueberries to sink, follow this trick I learned from Stella Parks, author of Bravetart. Before mixing the blueberries into the batter, spoon about a tablespoon into each muffin pan. 

    Then stir the blueberries into the remaining batter. The batter at the bottom of the pan acts as a cushion for the blueberries. 

    If you’r wondering why I don’t suggest tossing the blueberries in dry gluten-free flour, the answer is simple: it doesn’t reliably work.

    As for the blueberries turning the batter purple, I say don’t worry about it. Mix the berries into the batter gently. After that, don’t stress about it. In fact, I think it looks pretty to have a little purple staining in a homemade blueberry muffin.

    Storing Leftovers

    When the muffins have cooled, place them on a plate and wrap with plastic wrap. They’ll keep about three days on the counter. 

    Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. If you have a microwave with a reliable thaw function, you can thaw in the microwave. Take care not to overheat the muffins while thawing or they will get hard.

    2024 Recipe update note from Elizabeth

    Gluten-Free blueberry muffins on wire rack.

    Hello there! I first shared this recipe in 2016－which, from where I’m currently sitting in 2024, feels like three lifetimes ago.

    It’s been a privilege to see how many of you have made this recipe over the years. When I first posted it, taking photographs was a real challenge for me. Even with the less-than-perfect “ugly duckling” blueberry muffin photo I shared initially, you still tried the recipe. And then, you continued to make it and share it with your loved ones.

    You trusted me－with your time and your ingredients. What an honor.

    Thank you from the bottom of my heart. I hope you find the new photos and information helpful.

    Happy Baking!

    Gluten-free blueberry muffins on a cooling rack. One is unwrapped to show the texture.
    4.88 from 174 votes
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    The Best Gluten-Free Blueberry Muffins

    These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 15 muffins

    Ingredients

    • 2 cups Bob’s Red Mill 1-to1 Baking Flour* (9¾ ounces; 275 grams)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup butter, softened (4 ounces; 113 grams)
    • ¾ cup granulated sugar (6 ounces; 170 grams)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup milk (4 ounces ; 113 grams)
    • 2 cups blueberries
    • ¼ cup granulated sugar, optional, for topping

    Instructions

    1. Preheat oven to 350℉. Lightly grease 15 muffins cups or line them with paper liners.

    2. Whisk together the gluten-free flour blend with the baking powder and salt in a small bowl. Set aside.

    3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.

    4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 

    5. Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)

    6. Spoon batter into prepared muffin pans. Fill each cavity about ⅔ full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)

    7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.

    8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

      Store the cooled muffins covered on the counter. They’ll keep for about three days.

      Or you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature.

    Recipe Notes

    This recipe has not been tested with other flour blends. For the best results, use the flour recommended.

    Easy Gluten-Free Zucchini Bread

    Classic zucchini bread gets a gluten-free makeover. This easy recipe is tender, loaded with zucchini, and pleasantly sweet. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one loaf and doubles easily. 

    If you have a lot of zucchini to use, try this recipe for gluten-free chocolate zucchini bread.

    Looking for other gluten-free quick bread recipes? Bake a loaf of gluten-free banana bread or gluten-free pumpkin bread.

    Slices of gluten-free zucchini bread on a cutting board.

    Making a loaf of gluten-free zucchini bread is a fun summer ritual. This easy recipe makes a classic bread that’s pleasantly sweet with a little spice. It’s also really easy to make. 

    For the best flavor and texture, bake this bread when zucchini is fresh and abundant.

    Ingredients for gluten-free zucchini bread on a sheet pan.

    Ingredients

    Here’s what you need to make a loaf of this gluten-free zucchini bread. 

    • Zucchini. Two cups of shredded zucchini are the star of the show. Use zucchini that looks moist when you cut it, not dry. If you’re using overgrown zucchini from the garden, remove the seeds before grating.
    • Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 gluten-free baking flour. It gives the bread a tender cake-like texture. 
    • Brown Sugar. Brown sugar, either light or dark, gives the bread a nice sweetness. If you don’t keep brown sugar in the house, replace it with an equal amount of granulated sugar. 
    • Cinnamon. Zucchini is rather bland. Adding cinnamon adds a lovely spice note. You can also use pie spice, pumpkin spice, or a blend of cinnamon, nutmeg, and clove. Use whatever baking spices you enjoy.
    • Eggs. Two large eggs provide structure and holds the batter together. 
    • Vegetable Oil or Melted Butter. Oil or butter brings richness to the loaf and makes it wonderfully tender. I don’t recommend coconut oil in this recipe. It makes the loaf unpleasantly heavy and slightly oily. 
    • Vanilla extract. A teaspoon of vanilla extract adds flavor.
    • Baking Soda and Baking Powder. Works with the eggs to help the loaf rise. 
    • Salt. Without salt, gluten-free zucchini bread tastes bland. Use table (fine) salt. It blends easily into the batter. 

    How to Make Gluten-Free Zucchini Bread

    This one-bowl bread is really easy to make. The most important step is letting the batter rest for five minutes. During this time, the gluten-free batter transforms from thick to silky smooth.

    Steps one through four of making gluten-free zucchini bread. 1. Shredding zucchini. 2. Wringing it dry in a towel over a bowl. 3. Dry ingredients in a bowl. 4. Whisking the dry ingredients together.
    1. Shred the zucchini. Trim the ends and then shred it. There’s no need to peel the zucchini. Note: If your zucchini is small, it’s ready to grate. If you’re using a large zucchini, cut it in half and use a spoon to remove the seeds before grating. 
    2. Drain the shredded zucchini. Place it into a clean kitchen towel. Wrap the towel into a bundle. Squeeze the towel firmly to remove the liquid. Or put the shredded zucchini into a colander and press it with the back of a wooden spoon to remove the liquid. Set the zucchini aside for now.
    3. Combine the dry ingredients. Place them into a large bowl. Don’t add the sugar yet.
    4. Whisk the ingredients together. This mixes the spices, baking soda, baking powder, and salt evenly throughout the gluten-free flour.
    Steps 5 through 8 of making gluten-free zucchini bread. 5. Adding wet ingredients. 6. Mixing together the thick batter. 7. Adding the shredded zucchini. 8. Letting the batter rest in the bowl.
    1. Add the sugar, oil, eggs, and vanilla extract. 
    2. Mix until a smooth batter forms. The batter looks very thick at this point. Almost like cookie dough. 
    3. Stir in the shredded zucchini.If you’re using mix-ins like chocolate chips or chopped nuts, add them now. 
    4. Let the Batter Rest. Magic happens when this batter rests for about 5 minutes. The zucchini releases liquid, making the batter smooth. It goes from a thick batter to a cake batter-like consistency. 
    Gluten-free zucchini bread batter in a parchment-lined pan.
    1. Spread the batter into a greased 9×5-inch loaf pan.
    2. Gluten-free zucchini bread takes about an hour to bake. Check the loaf for doneness by inserting a toothpick into the center of the bread. The toothpick should come out clean or with one or two crumbs attached. If the toothpick is coated in batter, keep baking.

    Adding Nuts, Chocolate Chips, or Dried Fruits.

    Add up to one cup of “add-ins”, like chocolate chips, chopped nuts, or dried fruit,  to this recipe. Stir them in along with the shredded zucchini.

    • Chocolate chips: milk, dark, or white. 
    • Chopped walnuts or pecans. 
    • Dried cranberries, raisins, golden raisins, or dried cranberries. 

    Storage and Freezing Tips

    Gluten-free zucchini bread cooling on a rack.

    This bread keeps for about four days after baking. Store it on the counter, wrapped in plastic, or in a storage bag or bread box

    Gluten-free zucchini bread freezes beautifully. You can either freeze the whole loaf or slice it and enjoy it one piece at a time. 

    1. Let the loaf cool completely. This is important. If you freeze a warm loaf of gluten-free zucchini bread, it can get soggy. 
    2. Slice it.(optional) Use a serrated knife and cut into slices. 
    3. Wrap well. Wrap the loaf in plastic wrap or place it into a freezer container. If you’re freezing slices, place a piece of parchment between each slice. 
    4. Freeze for up to six months. Baked zucchini bread can be frozen for up to 6 months. 
    5. Thaw and enjoy. Remove the loaf from the freezer and allow it to thaw at room temperature. Or remove one slice and thaw either on the counter or using a low defrost setting on a microwave.
    Slices of gluten-free zucchini bread on a cutting board.
    4.79 from 28 votes
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    Easy Gluten-Free Zucchini Bread

    Easy gluten-free zucchini bread recipe. The bread is tender, moist, and loaded with zucchini. Add your favorite mix of chocolate chips, nuts, or dried fruit. The recipe makes one 9×5-inch loaf and doubles easily.

    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings 9 slices
    Calories 146 kcal

    Ingredients

    • 1 medium zucchini (about 8 ounces; 226 grams)
    • 1 ½ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 2 large eggs (about 4 ounces; 113 grams out of shell)
    • ½ cup light or dark brown sugar (4 ounces; 113 grams)
    • ½ cup vegetable oil, such as canola oil, or melted and cooled butter (2 ⅓ ounces; 65 grams)
    • 1 teaspoon vanilla extract

    Optional Mix-Ins. Use one cup total.

    • 1 cup chocolate chips (6 ounces; 170 grams)
    • 1 cup chopped nuts (4 ounces; 113 grams)
    • 1 cup dried fruit (4 ounces; 113 grams)

    Instructions

    1. Adjust oven rack to the middle position and preheat to 350°F.

      Grease a 9-by 5-inch loaf pan generously with nonstick cooking spray. Or grease with solid shortening and coat with gluten-free flour. Optional: after greasing, line the pan with a 7- by 13-inch sheet of parchment paper.

    2. Grate the zucchini using the large holes of a box grater. Drain the excess liquid by placing the shredded zucchini into a clean towel and squeezing. Or place the shredded zucchini into a coleander and press out the liquid using the back of a wooden spoon. Set aside.

    3. Whisk together the gluten-free flour, cinnamon, baking soda, baking powder, and salt in a large bowl.

    4. Add the brown sugar, eggs, vegetable oil, and vanilla extract. Mix until combined. Batter will look thick.

    5. Stir in the shredded zucchini. Allow the batter to rest for five minutes. It will loosen during this time. After five minutes, stir the batter and spread evenly into the prepared pan.

    6. Bake until golden brown, about 50 minutes. A cake tester inserted into the center of the loaf should come out clean or to an internal temperature of 205°F.

    7. Place the pan on a wire rack to cool. Once cool to the touch, turn out onto a wire rack to cool completely.

    8. Gluten-free zucchini bread keeps up to 3 days at room temperature. Wrap the bread tightly in plastic wrap or foil or place in a storage bag or bread box.

      To freeze; wrap the cooled bread tightly in plastic wrap and again in foil. Freeze up to six months. When ready to eat, remove from the freezer and allow to thaw at room temperature. To freeze slices, place a piece of parchment paper between each slice.

    Recipe Notes

    Gluten-free flour: use a gluten-free flour blend that contains xanthan gum or add a ½ teaspoon to your blend before using. To make your own blend: whisk together 1 cup white rice flour, ¼ cup sweet rice flour, ¼ cup cornstarch and a ½ teaspoon xanthan gum. 

    Brown Sugar: substitute with granulated sugar. Coconut sugar may be used. Gluten-free zucchini bread made with coconut sugar has a slightly drier texture.

    Mix ins: Use one cup total. For example, you could use one cup of chocolate chips OR ½ cup chocolate chips and ½ cup chopped nuts. 

    The Best Gluten-Free Confetti Cake Recipe

    Gluten-Free Confetti Cake Recipe makes a perfect birthday cake. The delicate yellow cake only requires one bowl to make. Then you stir in your favorite gluten-free sprinkles. It’s perfect for beginner bakers. Frost the cake with gluten-free vanilla buttercream frosting－and more sprinkles, of course!

    Gluten-free confetti cake on a cake plate.

    It’s no surprise that I love a confetti cake. I mean, it has sprinkles. And I LOVE sprinkles. Honestly, if you don’t love sprinkles, we can’t be friends. (Kidding. Mostly.)

    The recipe is quick to put together. It makes a perfect two-layer cake —which makes it great for birthday parties or other celebrations. Just be sure to have lots of gluten-free sprinkles on hand.

    Is Confetti Cake the same as Funfetti Cake?

    If you aren’t familiar with Funfetti®, I’m about to make your day! Funfetti® is white cake with sprinkles. Lots of sprinkles. Pillsbury is the creator of the Funfetti® phenomenon. They introduced it in 1989. And the rest, as they say, is history.

    Funfetti® is their brand name for a confetti cake. A confetti cake is the homemade version.

    What’s the Best Gluten-Free Flour to Use for Confetti Cake?

    For this recipe, use a gluten-free flour blend that contains xanthan gum. Without it, the cake turns out flat and dense.

    I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your flour blend doesn’t contain xanthan gum, add 1 teaspoon to the recipe.

    What Flavor is Confetti Cake?

    There’s a lot of debate around this. I believe that the unique flavor comes from a combination of clear vanilla extract and a dash of almond extract.

    It’s funny that I call for clear vanilla extract. If you’re familiar with vanilla, you know that clear vanilla is artificial vanilla. And that’s the point.

    Boxed Funfetti® cake mix, the type you probably grew up eating, includes artificial vanilla. If that’s the flavor you crave, grab a bottle. It makes a difference! I’d use clear vanilla extract in my frosting too, for the full effect.

    As for the almond extract, it adds an almost maraschino cherry flavor. (If you’re just realizing that maraschino cherries taste like almonds, raise your hand.) The almond extract isn’t required. Feel free to skip it if you don’t want to buy a bottle. 

    (left) adding sprinkles to gluten-free cake batter. (right) two cake pans filled with gluten-free confetti cake batter.

    How to Make Gluten-Free Confetti Cake

    1. Prepare the Batter. This is an easy one-bowl recipe. Whisk together the dry ingredients, add the eggs, oil, and flavors. Stir. Done!
    2. Add the sprinkles. Be sure to use gluten-free sprinkles.
    3. Pour batter into greased cake pans.
    4. Bake until golden brown. A cake tester inserted in the center should come out clean.
    5. Cool the cake. It’s important to wait for the cake to cool. This is key. If you frost a warm cake, the frosting melts and drips down the cake. Remember: wait for the cake to cool.
    6. Frost. Use your favorite gluten-free frosting.
    Sprinkles in a jar.

    Are Sprinkles Gluten-Free?

    It depends. Most sprinkles (also called Jimmies) are gluten-free. However, always read labels.

    What Kind of Sprinkles Should I Use for Confetti Cake?

    Good question! There’s lots of sprinkles on the market. For funfetti cake, I use “sprinkles”, they are also labeled jimmies. Don’t confuse these with nonpareils. “Sprinkles” are long and soft. Nonpareils are tiny, hard sugar balls. In batter, nonpareils tend to melt and bleed color, while sprinkles don’t–giving you nice bursts of color throughout the finished cake.

    Slice of gluten-free confetti cake on a plate.

    What Frosting Should I Use?

    Classic vanilla buttercream frosting is traditional. But chocolate and cream cheese also make nice frostings for confetti cake.

    Gluten-free confetti cake on a cake plate.
    4.82 from 32 votes
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    Gluten-Free Confetti Cake

    Easy gluten-free confetti cake. Loaded with sprinkles, this tender cake makes a fun birthday cake®－no mix needed!

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 slices

    Ingredients

    Gluten-Free Funfetti Cake

    • 2 ½ cups gluten-free all-purpose flour (see note) (11 ½ ounces; 326 grams)
    • 1 ½ cups granulated sugar (10 ½ ounces; 298 grams
    • 3 ½ teaspoons baking powder
    • 1 teaspoon salt
    • 1 ¼ cups milk, traditional or dairy-free
    • ⅔ cup vegetable oil (4 ¾ ounces; 134 grams)
    • 4 large eggs (about 8 ounces; 226 grams)
    • 2 teaspoons vanilla extract pure vanilla or clear (imitation)
    • ½ teaspoon almond extract, optional
    • ⅓ cup gluten-free sprinkles, plus additional for topping cake

    Gluten-Free Vanilla Buttercream

    • 1 cup butter, softened (8 ounces; 226 grams)
    • 4 cups powdered sugar, sifted (16 ounces; 454 grams)
    • 4 tablespoons milk, more as needed (2 ounces; 56 grams)
    • 2 teaspoons clear vanilla extract
    • ¼ teaspoon almond extract, optional

    Instructions

    1. Preheat oven to 350℉. Grease two 8-inch round cake pans with nonstick cooking spray.

    2. Whisk together gluten-free flour, sugar, baking powder, and salt. Add milk, oil, eggs, and extracts. Whisk until a smooth batter forms. Add ⅓ cup sprinkles. Stir to combine.

    3. Divide batter evenly between the two prepared pans.
    4. Bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
    5. Remove cakes from the oven and place on a wire rack to cool for five minutes. Then turn cakes onto the wire rack to cool completely.

    6. Once cool, frost with vanilla buttercream (recipe below) and sprinkle additional sprinkles onto cake.

    Gluten-Free Vanilla Buttercream

    1. Cream butter until smooth in a medium mixing bowl. Add powdered sugar, milk, vanilla, and almond extract. Mix, on low speed, until smooth. If buttercream seems thick, add a teaspoon or so additional milk. Use as directed. 

    Recipe Notes

    Gluten-Free Flour 

    Use a gluten-free flour blend that includes xanthan gum. Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If your blend doesn’t include xanthan gum, add 1 teaspoon along with the flour. Whisk together.  

    How to Make Gluten-Free Graham Crackers

    Gluten-free graham crackers are fun to make at home. You only need a few ingredients and about an hour to make this recipe. The result is graham crackers that are crunchy, not too sweet, and perfect for whenever you’re craving a graham.

    A s'more on the counter made with two gluten-free graham crackers.

    I haven’t found a store-bought gluten-free graham cracker that I love. The ones I’ve tried have been either too thick and dense or too rich and crumbly. I need my graham crackers light and crunchy–and not too sweet. So I make them myself!

    This recipe hits all those notes. The graham crackers, which are sweetened with honey and brown sugar, taste great enjoyed as a snack or used for s’mores. You can also grind them into crumbs to use for a pie or cheesecake crust.

    Ingredients

    Gluten-free graham cracker ingredients on the counter.
    • Gluten-Free Flour. Use your favorite gluten-free flour blend to make these crackers.  Unlike many gluten-free recipes, this one doesn’t require xanthan or guar gum. If your blend contains xanthan gum, you might need to use a splash of additional liquid to help the dough come together.
    • Dark Brown Sugar. The sweetness of these graham crackers comes from a combination of dark brown sugar and honey. Since dark brown sugar contains more molasses than light brown sugar, it adds a nice color and flavor to the crackers. 
    • Honey. Three tablespoons of honey give the graham crackers a nice sweetness and flavor without making the dough too soft. 
    • Butter. Cold butter is an important ingredient in this recipe. It releases steam as it bakes. This steam leaves behind tiny pockets of space, giving the crackers a nice cracker-like texture. Dairy-free butter works great in this recipe.
    • Baking Powder. Makes the dough rise and gives it a nice texture. 
    • Salt. Enhances the flavors. Use table “fine” salt.

    How to Make Gluten-Free Graham Crackers. Step-by-Step.

    The recipe requires a bit of special care. Here are the important steps you need to know to make a perfect batch of graham cracker.

    Make the Dough.

    (left) cutting butter into gluten-free flour mixture. (right) gluten-free graham cracker dough.

    The cracker-like texture of a graham cracker comes from both the baking powder and the way the cold butter is cut into the dough. If you’ve ever made a gluten-free pie crust or gluten-free biscuits, you’ll recognize the method.

    I think a food processor is the best tool for this recipe. It cuts the butter into the dough quickly. This keeps the butter cold and makes the crackers crisp and flaky.

    If you don’t have a food processor, I included options on how to make the dough by hand below. 

    1. Mix together the gluten-free flour, brown sugar, baking powder, and salt.
    2. Cut in the cold butter until it’s in little pieces all throughout the dough. 
    3. Pour in 5 tablespoons of milk and all the honey. Mix until a dough forms. If the dough looks dry, add the remaining milk.

    If you don’t have a food processor, here are a few ways to work the butter into the flour mixture.

    • a pastry cutter. Roll the cutter into the flour mixture and cubed butter.
    • two butter knives. Use these in almost a scissoring motion to work the butter into the flour.
    • rub the cold butter into the flour with your hands. I like to “snap” the butter into the flour. If you’ve got warm hands, a pastry cutter or two knives are the better options. 

    Roll Out the Dough.

    The easiest way to roll out this dough is to use two pieces of parchment paper. This way you can get the dough nice and thin without it sticking to the counter. 

    If you don’t have parchment paper, dust your counter with gluten-free flour and keep moving the dough as your roll. This will keep it from sticking to the counter.

    A sheet of gluten-free graham cracker dough.
    1. Sprinkle a 12×18-inch piece of parchment paper with gluten-free flour.  
    2. Place the dough in the center of the paper.  Sprinkle gluten-free flour generously on top of the dough. 
    3. Cover the dough with a second piece of parchment.
    4. Roll out until the dough is about 12×18 inches. If the dough tears, pull back the parchment and press the dough together. Cover with parchment and continue rolling.
    5. When the dough is the right size, gently peel the top piece of parchment off the dough.

    Cut into Crackers.

    Gluten-free graham cracker dough square, dotted with holes, on a baking sheet.

    You can cut these into any shape you like. I like to make them into squares, about 2 ½-inches each. To do this, I use a pizza wheel. You could use a sharp knife or cookie cutter to cut the dough.

    Have you ever noticed the small holes on top of graham crackers? These little holes are important. They allow steam to escape as the crackers bake, keeping them light and crisp. After you place the graham cracker on the pan, dot the top with a fork. 

    And to give them that classic graham cracker look, I also score a line down the center. If you do this, don’t cut all the way through the dough. All you need to do is cut gently into the top of the dough. When the crackers are baked and cooled, they’ll snap easily along this line.

    Bake Until Brown.

    A stack of gluten-free graham crackers sitting on brown parchment paper.

    A pan of 2 ½-inch squares takes about 18 minutes to bake. Look for the crackers to be a deep brown. This color means they have a lovely flavor. 

    Let them cool on the pan for at least 5 minutes. They’re really delicate when they come out of the oven. Then transfer them to a cooling rack. Like magic, they crisp as they cool.

    How to Store Gluten-Free Graham Crackers.

    Keep the leftover graham crackers in a container with a lid. It’s important to keep them dry. If it’s humid, they might soften. If your crackers get soft, place them onto a baking sheet and crisp in a 350℉ oven for about 10 minutes.

    Gluten-Free Graham Crackers

    Recipe Note: This recipe was first shared in 2018. It was updated in 2023 and 2024 to include step-by-step photos and information.

    A s'more on the counter made with two gluten-free graham crackers.
    4.89 from 9 votes
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    Homemade Gluten-Free Graham Crackers

    Gluten-free graham crackers are fun to make at home. You only need a few ingredients and about an hour to make this recipe. The result is crunchy, not-too-sweet crackers that are perfect for whenever you're craving a graham.

    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 24 graham crackers
    Author Elizabeth Barbone

    Ingredients

    • 2 cups gluten-free baking flour (10 ounces; 283 grams)
    • ⅓ cup dark brown sugar (2 ⅔ ounces; 75 grams)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 6 tablespoons butter or dairy-free shortening, cold (3 ounces; 85 grams)
    • 5-6 tablespoons milk, traditional or dairy-free (2 ½ -3 ounces; 70-85 grams)
    • 3 tablespoons honey (1 ounces/ 30 grams)

    Instructions

    1. Preheat oven to 350°F. Line a 13 by-18 baking sheet with parchment paper.

    2. Food Processor Directions: In the bowl of a food processor, combine gluten-free flour, dark brown sugar, baking powder, and salt. Pulse to combine.

      Add the butter. Pulse until small pieces of butter dot the flour mixture. The butter should be about the size of small peas.

      Add 5 tablespoons of milk and honey. Run food processor until dough forms, about 20 seconds. If the dough looks dry, add the remaining milk.

      Proceed to step 4.

    3. By Hand Directions: Whisk the gluten-free flour, dark brown sugar, baking powder, and salt together in a medium mixing bowl.

      Cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. The butter should be the size of peas or small pebbles.

      Add 5 tablespoons of milk and honey. Use a wooden spoon and stir until a dough forms. If the dough is dry, add the additional tablespoon of milk.

    4. Lightly dust a 12-by-16-inch piece of parchment paper with gluten-free flour. Place dough in the center of the parchment. Dust the top of the dough with gluten-free flour. Cover the dough with another piece of 12-by-16-inch parchment paper

      OR

      Dust your counter and rolling pin generously with gluten-free flour. Lightly flour the top of the dough.

    5. Roll dough into a 12 by-16-inch rectangle. It will be about ⅛-inch thick.

      If you're rolling the dough directly on the counter, move it frequently to prevent it from sticking.

    6. Carefully remove the top piece of parchment paper. Cut dough into shapes. For squares, cut the dough into 2 ½-inch squares or use your favorite cookie cutters.

    7. Transfer the dough to a parchment-lined baking sheet. Prick each graham cracker lightly with a fork.

    8. Bake for 15-18 minutes or until brown.

    9. Allow the crackers to cool on the pan for 5 minutes. They are very soft and delicate when they come out of the oven. Transfer the crackers to a cooling rack. They crisp as they cool.

    10. Store gluten-free graham crackers in a container with a lid. If it's humid, the crackers might soften. To crisp them, place them in a 350℉ on a baking sheet for about 5 minutes. The crackers keep for about a week.

    Recipe Notes

    Gluten-Free Flour Blend
    This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour blend might affect the texture of the crackers. 

    Note: The recipe was updated in 2024. The original recipe used the following homemade gluten-free flour blend. 

    1 ½ cups brown rice flour (7 ½ ounces; 212 grams)
    ½ cup cornstarch (2 ounces; 57 grams)

    Dairy-Free

    To make these gluten-free graham crackers dairy-free, use a solid, cold dairy-free butter and your favorite dairy-free milk. 

    Gluten-Free Brownies

    This gluten-free brownie recipe uses two types of chocolate for rich and fudgy brownies that chocolate fans love. You can customize it to include nuts and chocolate chips. The recipe also works great dairy-free!

    A stack of three gluten-free brownies.

    When it comes to recipes I make again and again, gluten-free brownies are in my top five. They’re right up there with gluten-free chocolate chip cookies and banana bread. Everyone loves them and they’re so easy to make!

    Ingredients

    Let’s take a look at the ingredients you need to make a batch of these brownies. If you’re dairy-free, I’ve included a substitution for the butter. 

    Ingredients for gluten-free brownies.
    • Chocolate Chips. Or you can chop up a bar of your favorite gluten-free chocolate. If you’re dairy-free, use your favorite dairy-free and gluten-free chocolate.  
    • Cocoa Powder. Regular and Dutch process cocoa powder both work in this recipe.
    • Butter. Melted butter adds richness. If you’re dairy-free, replace the butter with your favorite dairy-free buttery spread or coconut oil.
    • Sugar. Use granulated (white) sugar. It adds the right level of sweetness and gives the brownies a great texture.
    • Eggs. Use room temperature eggs. 
    • Gluten-Free Flour. The small amount of gluten-free flour holds the brownies together. 
    • Salt. A little salt enhances all the other flavors. Use table (fine) salt in the batter. If you love salted brownies, sprinkle a little flaky salt over the batter before baking.

    Optional Ingredients

    • Vanilla Extract. Since these gluten-free brownies are so flavorful, the vanilla extract is optional.  
    • Chopped Nuts. Add chopped nuts to the batter before baking.
    • Chocolate chips or chopped chocolate. For extra chocolate, stir in chocolate chips or chopped chocolate. You can use the same type of chocolate you used in the brownie batter or mix it up! 

    How to Make Gluten-Free Brownies

    These really are the best gluten-free brownies. Here’s how to make them.

    Steps for making gluten-free brownies. 1. A stick of butter melts in a pan. 2. Sugar and chocolate are stirred into the melted butter. 3. Three eggs are added to the chocolate-butter mixture. 4. Cocoa powder, gluten-free flour, and salt sit on top of the egg, butter, chocolate mixture.
    1. Melt the butter over low heat. Once it’s melted, add the sugar. Stir to combine.
    2. Add the chocolate chips. Stir until the chocolate is melted.
    3. Pour the mixture into a mixing bowl. Let it cool for a few minutes and then add eggs. 
    4. Stir in the cocoa powder, gluten-free flour, and salt.
    (left) Gluten-free brownie batter dripping off a whisk. (right) Gluten-free brownie batter in a parchment-lined pan.
    1. Mix until the batter is smooth. If you’re adding chocolate chips or nuts, add them now.
    2. Spread the batter into a parchment-lined pan.
    Gluten-free brownies cut into squares on the counter.
    1. Bake until set.
    2. Then let the brownies cool in the pan before cutting them into pieces!

    How do you know when brownies are done baking?

    It can be hard to tell when a pan of gluten-free brownies are done baking! The best way to test for doneness is to insert a toothpick into the center of the pan. You want it to come out clean or with just a few moist crumbs clinging to it. If the toothpick is covered in wet batter, the brownies aren’t done. Return the pan to the oven and bake for a few more minutes.

    Storing Leftover Brownies. 

    Gluten-free brownies keep well on the counter. Cover the brownies or place them into a container with a tight-fitting lid. Store them at room temperature for up to five days. 

    How to Freeze Brownies. 

    Let the brownies cool completely before freezing. If you freeze warm gluten-free brownies, the texture gets gummy. 

    • For an entire pan: To freeze an entire pan, don’t cut the brownies. Remove the brownies from the pan and wrap them tightly. Freeze for up to three months. 
    • For individual brownies: cut the brownies into squares. Place into a freezer container. If you want to stack the brownies, place a piece of parchment between each layer. Freeze for up to two months.
    Stack of gluten-free brownies on a brown piece of parchment paper.
    5 from 1 vote
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    Gluten-Free Brownies

    This gluten-free brownie recipe uses two types of chocolate for rich and fudgy brownies that chocolate fans love. You can customize it to include nuts and chocolate chips. (Recipe also works great dairy-free.)
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 9 brownies

    Ingredients

    • ½ cup butter or dairy-free buttery spread (4 ounces; 113 grams)
    • ¾ cup semi-sweet chocolate chips or 4 ounces dark chocolate, chopped (4 ounces; 113 grams)
    • 1 cup granulated sugar (7 ounces; 198 grams)
    • 3 large eggs (about 6 ounces out of shell, 170 grams)
    • ¾ cup gluten-free flour (3 ¾ ounces; 106 grams)
    • ¼ cup dutch process cocoa powder (¾ ounce; 21 grams)
    • ½ teaspoon salt

    Optional

    • 1 teaspoon vanilla extract
    • ½ cup chopped walnuts or pecans (2 ounces; 56 grams)
    • ½ cup chocolate chips or chopped chocolate (3 ounces; 85 grams)

    Instructions

    1. Preheat oven to 350°F. Grease an 8×8-inch square pan with nonstick cooking spray or butter. For easy removal, place a parchment into the pan, letting about 2 inches overhang the sides of the pan.

    2. Melt the butter in a small pan or medium microwave-safe bowl. Add the sugar. Heat over low heat or microwave on low power until warm. Don’t let the mixture bubble. Stir gently. Add the chocolate chips and stir until the chocolate melts. If needed, heat the mixture over low heat to fully melt the chocolate.

    3. Pour the mixture into a medium bowl. Let cool for about three minutes. Stir in eggs until smooth. (Add vanilla now, if using) Add gluten-free flour, cocoa powder, and salt. Mix until smooth. Stir in nuts or chocolate chips if using.

    4. Spread batter into prepared pan.

    5. Bake for about 30 minutes. Or until a toothpick inserted comes out clean or with just a few crumbs on it.

    6. Cool brownies in the pan. Cut into squares. Enjoy.

    7. Cover brownies and store on the counter for up to four days.

      To freeze: Wrap cooled brownies or place into a freezer container. Freeze up to three months.

    Recipe Notes

    For Gluten-Free and Dairy-Free Brownies: Replace the butter with a dairy-free butter replacement. Use dairy-free chocolate. 

    Easy Gluten-Free Banana Bread

    This gluten-free banana bread recipe is a great way to use those overripe bananas you’ve got on the counter. It’s easy to make and the loaf comes out moist and tender. The recipe calls for butter but there’s a dairy-free option included too!

    Gluten-free banana bread sliced on a wood cutting board.

    Banana bread was my favorite childhood treat. My mom made it a lot.  I’d barely wait for the loaf to cool before gobbling down a slice. She had a funny habit of removing it from the pan and letting it cool on its side. I’d watch until there was no steam coming from it. Then I’d pounce.

    Her bread was moist, sweet, and really flavorful. It inspired this gluten-free version. I think I first developed it 25 years ago. Which seems impossible! But it’s true. 

    Over the years, the recipe changed a little. Today gluten-free flour blends are both easy to find and high quality－two things that weren’t always true. The recipe now calls for a blend, instead of individual flours.

    And, as always, it makes a perfect loaf of banana bread. I wouldn’t have it any other way.

    Ingredients

    Here’s what you need to make this. The key, just like with gluten-free banana muffins and gluten-free banana cake, is to use over- ripe bananas. 

    Gluten-free banana bread ingredients on the counter.
    • Bananas. Use over-ripe bananas that are dark brown or almost black. The darker the bananas, the sweeter and more flavorful the banana bread. 
    • Gluten-Free Flour Blend. This recipe was developed with Bob’s Red Mill gluten-free baking flour. All gluten-free flours and blends behave differently. If you use a different flour, the texture of the bread might change.  
    • Sugar. Granulated sugar adds sweetness. 
    • Butter.  I make my gluten-free banana bread with butter because I prefer the flavor. If you’re dairy-free, use a dairy-free butter replacement. The recipe works great when made dairy-free.
    • Eggs. The two eggs in the recipe add structure and help give the banana bread a delicate texture. 
    • Vanilla. Adds flavor. 
    • Baking Powder and Baking Soda. They help the loaf to rise. 
    • Salt. Enhances all the other flavors.

    Variations

    Love chocolate chips, nuts, or dried fruit in your banana bread? Me too! Use up to 1 cup of your favorites.

    How to Make Gluten-Free Banana Bread

    If you’ve never made a gluten-free banana bread before, here’s what you need to know. As always, the full recipe is included below. Have fun!

    Step One: Mash the Bananas.

    1. Over ripe bananas in a bowl. 2. Mashing bananas with a handheld mixer.

    Use a small bowl for this step. You can use a fork, potato masher or handheld mixer. I like to leave a few lumps. They add a nice texture to the bread.

    Step Two: Make the Batter.

    Steps for making gluten-free banana bread. 1. Whisking the dry ingredients. 2. Mixing the butter and sugar. 3. Adding the mashed bananas. 4. Adding the gluten-free flour.
    1. Combine the gluten-free flour with the baking powder, baking soda, and salt in a medium bowl. Set this aside. You’ll use it later.
    2. Make the butter mixture. Mix the soft butter until it’s creamy in a large bowl. Add the sugar. Mix until it’s smooth and thick. Then add the eggs one at a time. Mix until it’s light and creamy. 
    3. Add the mashed bananas to the butter mixture. Stir the mashed bananas and butter mixture together. 
    4. Add the gluten-free flour mixture.
    Gluten-free banana bread batter in a bowl.
    1. Mix until the batter is thick. If you’re adding chocolate chips or nuts, add them now.

    Step Three: Bake and Cool.

    Gluten-free banana bread batter in a loaf pan that's been lined with parchment paper.

    Spread the batter into the prepared pan. It’s a thick batter. I like to use a spatula to spread it evenly into the corners.

    Gluten-free banana bread takes a long time to bake. Sometimes the outside looks done but the center is still raw. Remember to use a cake tester to check for doneness. 

    If the top is getting too dark before the center is done. cover the bread with a piece of foil. This keeps the outside from burning. 

    When the bread is done, remove it from the oven and let it cool in the pan for about 15 minutes. Then turn it out and cool it on a wire rack. 

    How to Store Leftovers

    This bread keeps nicely. Store it covered on the counter for up to four days. Or let it cool and freeze the loaf for up to three months.

    Gluten-free banana bread sliced on a plate spread with a little butter.

    FAQs

    Can I use this recipe to make banana muffins?

    You can but I have a recipe for gluten-free banana muffins that works perfectly. You should probably just use that one. 

    Why was my gluten-free banana bread raw in the center?

    Argh. This is the most frustrating thing about baking banana bread. Because the batter is thick and contains a lot of moisture, there’s a risk that the bread can look done, only to have a raw center. 

    Remember to check the bread with a tooth pick or cake tester. If the outside seems done but the center is raw, cover the bread with a piece of foil and continue to bake. The allows the center to bake without the outside getting too dark.

    Gluten-free banana bread sliced on a wood cutting board.
    4.95 from 18 votes
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    Gluten-Free Banana Bread

    This recipe makes a moist and flavorful gluten-free banana bread. Remember to use very ripe bananas for the best flavor.

    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 1 loaf

    Ingredients

    • 3 medium bananas, peeled (about 12 ounces; 340 grams)
    • 2 cups Bob's Red Mill Gluten-Free Baking Flour (10 ounces; 280 grams)
    • ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup softened butter (4 ounces; 115 grams)
    • 1 teaspoon vanilla extract
    • 2 large eggs

    Instructions

    1. Preheat oven to 350℉. Spray a 9×5-inch baking pan with nonstick cooking spray. (Optional: Line pan with parchment paper and spray with cooking spray.)

    2. Mash the bananas until almost smooth in a small bowl with a fork. Set aside.

    3. Whisk together gluten-free flour, baking powder, baking soda, and salt in a medium bowl.

    4. In a large bowl, mix softened butter, sugar, and vanilla extract until light and creamy. Add the eggs one at a time. After you add the last egg, mix until it's smooth and creamy, about two minutes.

      Add the mashed bananas. Stir to combine.

      Mix in the dry ingredients. Stir until a batter forms.

      (If you're adding chocolate chips, nuts, or dried fruit, add them now.)

    5. Spread the batter into the prepared pan.

    6. Bake until a cake tester inserted into the middle of the loaf comes out clean, about 65 minutes.

      If the top browns too quickly and the center isn't done, cover the loaf a lightly greased piece of foil. (If the center is baked and top of the loaf is raw, cover with a greased piece of foil and reduce the oven temperature by 25 degrees. Bake until done.)

    7. Remove pan from the oven and place on a wire rack. After fifteen minutes, turn bread directly onto the rack.

    8. Store, wrapped, at room temperature for up to four days or freeze, wrapped tightly in plastic wrap, for up to one month. 

    Recipe Notes

    Gluten-Free Flour Blend

    This recipe was tested with Bob’s Red Mill Gluten-free Baking Flour. Use a gluten-free flour blend that contains xanthan gum. If your mix does not contain xanthan gum, add ½ teaspoon to the recipe.

    Dairy-Free Option

    For a gluten-free and dairy-free banana bread, replace the butter with a dairy-free butter spread.

    Variations: Stir in one cup total of chocolate chips, nuts, or dried fruit. 

    The Best Gluten-Free Pancakes

    This is my go-to recipe for the best gluten-free pancakes. They come out light and fluffy—with hardly any work required. It’s a simple one bowl recipe. Stir the batter together, let it rest for a few minutes, and then cook them on a hot griddle. That’s it! 

    Looking for a gluten-free and grain-free pancake recipe? Try these fluffy almond flour pancakes or these cute coconut flour pancakes.

    A stack of gluten-free pancakes topped with maple syrup and butter on a plate.

    Ingredients Explained

    Here’s what you need to make a batch of these pancakes.

    Gluten-free pancake ingredients in bowls on the counter.
    • Gluten-Free Flour. Gluten-free flour blends vary from brand to brand. This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different blend might change the results. 
    • Sugar. A little granulated sugar adds a touch of sweetness and helps with browning. 
    • Egg. One egg does a lot! It adds structure, flavor, and helps with the rise. 
    • Milk. Use your favorite milk. Both traditional and dairy-free milk work. 
    • Oil. Oil works great and it’s what I usually use.  If you prefer a buttery flavor, use melted butter. Just remember to let it cool a little before adding it to the batter.
    • Vanilla Extract. The vanilla adds a nice flavor. Almond or lemon extract can be used too. 
    • Baking Powder. Makes the pancakes nice and fluffy.
    • Salt. Use table salt. It blends easily into the batter. 

    Variations

    If you love blueberry or chocolate chip pancakes, you can use this recipe to make them! For an extra pop of flavor, make a batch of blueberry-chocolate chip pancakes. The two flavors go great together. 

    • Blueberry Pancakes: Stir ½ cup of fresh or thawed blueberries into the batter.
    • Chocolate Chip Pancakes: Replace the granulated sugar with light brown sugar and sprinkle a few chocolate chips onto the batter immediately after you spoon the batter onto the griddle. Serve with a dollop of whipped cream.

    How to Make Gluten-Free Pancakes

    This recipe is so easy you can make a batch while still half asleep. Grab a bowl, whisk everything together, and cook. That’s it! No whipping egg whites. Just light and fluffy pancakes that gluten-free eaters will gobble up.

    Left: Dry ingredients for gluten-free pancakes. Right: Gluten-free pancake batter.

    Step One: Make the Batter.

    First whisk the dry ingredients together. This evenly distributes the sugar, baking powder, and salt within the gluten-free flour, ensuring that each pancake rises and browns uniformly.

    Then add the wet ingredients. Mix until the batter is smooth. You might see a lump here and there. That’s fine. 

    Run a spatula along the bottom and sides of the bowl. If you see any dry flour, stir it gently into the batter.

    Step Two: Let the Batter Rest.

    After you mix it, let the batter rest (sit on the counter) for between 5 and 15 minutes. This helps the gluten-free flours and starches fully absorb the liquid. 

    Since it thickens a little during the rest, give the batter a stir right before cooking. If it’s too thick to drop from a spoon, stir in a tablespoon or so of milk.

    Left: Greasing a cast iron griddle. Right: Ladling gluten-free batter on the griddle.

    Step Three: Cook on a Hot Griddle.

    The key to great gluten-free pancakes is to cook them on a hot greased griddle. Oil your pan with a light brush of oil or a spray of nonstick cooking spray. 

    When your pan is hot－but not smoking－spoon about a ¼ cup of batter onto it. 

    Cook the pancakes for about two minutes. When you see a few bubbles on the surface of the pancake, it’s time to flip them. Then cook for another minute or so.

    How to Flip a Pancake

    There’s a bit of an art to flipping a pancake. Here’s how to do it.

    Lifting a gluten-free pancake on the griddle to check for doneness.
    • Heat and grease the griddle. If you cook pancakes on a cold pan, they won’t brown or rise nicely. And if your pan isn’t nicely greased, they’ll stick. Nonstick and cast iron griddles are perfect for gluten-free pancakes! If you’re using an electric griddle, heat it to 350℉. 
    • Leave space. First, remember that it’s hard to flip a pancake on a crowded griddle! Leave about an inch between each pancake. 
    • Wait for bubbles. Look for the batter to lose a little of its shine and for bubbles to appear on the surface.
    • Use a the right spatula. The best spatula for flipping a pancake is a large one with a thin edge. If the spatula is too small, it’s hard to get under the pancake to flip it.
    • Take a peek! I like to gently slide the spatula under the pancake and carefully lift the edge. I give it a quick peek to see if it’s brown. If it’s still pale, I let it cook for another minute or so.
    Three gluten-free pancakes cooked on a griddle. The top of the pancakes are brown.
    • Flip gently. Lift the pancake a little. There’s no need to lift it very high off the pan. Then, using your wrist, quickly flip the pancake. Think of it more like a turn, than a flip.
    • Cook until brown. After you flip, the pancake only needs a minute or so more to cool. You can gently tap the top to make sure it’s set and not soft.

    Keeping Pancakes Warm

    Six gluten-free pancakes on a sheet pan.

    Place a parchment-lined baking sheet into the oven before you mix the pancake batter. Heat your oven to 225°F. As you make the pancakes, transfer them to the warm baking sheet. Pancakes keep for about 30 minutes in a warm oven. After that, they start to dry out.

    Storing and Reheating Leftovers

    If you’ve got leftover pancakes, lucky you! They’re great for a quick gluten-free breakfast. 

    Store the leftover pancakes covered at room temperature for a day. They tend to dry out. So I recommend freezing leftovers. 

    Freezing

    Place cooled pancakes into a freezer bag or container. If you’re going to stack them, put a piece or waxed or parchment paper between them.

    They keep for about two months in the freezer. 

    Reheating

    When you’re ready to eat, you’ve got options! 

    • Microwave. Place frozen pancakes in a single layer on a microwave-safe plate. Heat on medium-high for one minute. Flip the pancakes and heat for another 30 seconds or until warm. The reheating time will vary depending on your microwave.
    • Air Fryer. Place the frozen pancakes in a single layer on the tray of your air fryer. 
    • Oven. If you need to reheat a lot of pancakes, the oven is the best method. Heat the oven to 325℉. Place the frozen pancakes on a baking sheet. Heat until warm, this usually takes about 10 minutes. 

    Note: This recipe was originally published in 2017. It has been updated to use a gluten-free flour blend. Here is the link to the original gluten-free pancake recipe.

    A stack of gluten-free pancakes topped with maple syrup and butter on a plate.
    4.68 from 79 votes
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    Fluffy Gluten-Free Pancakes

    These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don’t stick.

    Course Breakfast
    Cuisine American
    Keyword gluten-free, gluten-free pancakes, pancakes
    Prep Time 5 minutes
    Cook Time 3 minutes
    Resting Time 5 minutes
    Total Time 13 minutes
    Servings 6 pancakes
    Calories 150 kcal

    Ingredients

    • 1 cup gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended) (5 ounces; 142 grams)
    • 2 tablespoons granulated sugar (1 ounce; 28 grams)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup milk (6 ounces; 170 grams)
    • 1 large egg (2 ounces; 56 grams)
    • 2 tablespoons oil or melted butter (1 ounce; 28 grams)
    • ½ teaspoons vanilla extract

    Instructions

    1. Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)

    2. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.

    3. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.

    4. Flip the pancake and cook until golden brown, about two additional minutes.

      Repeat with the remaining batter. Serve with butter and syrup.

    To Keep Pancakes Warm

    1. Before making the batter, place a parchment-lined baking sheet in the oven. Heat oven to 225°F.

      Transfer cooked pancakes to the baking sheet. Don't overlap the pancakes. Keep warm for up to 30 minutes.

    Recipe Notes

    Ingredients and  Substitutions

    Gluten-Free Flour. For best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk in ¼ teaspoon. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. 

    Milk. If you want to make gluten-free and dairy-free pancakes, use dairy-free milk. 

    Egg. Use a large egg. If you’d like gluten-free and egg-free pancakes, use an egg replacer and follow the directions on the package for replacing one egg. Please note: I tested the recipe using Bob’s Red Mill’s egg replacer and a flax egg. Both work. The pancakes made with Bob’s egg replacer turned out a bit lighter than those made with the flax egg. Both were a little heavier than pancakes made with an egg. Since egg-replacers vary from brand-to-brand, use your favorite. 

    Oil. Any neutral oil, like corn or canola oil, works. Melted butter may also be used. After melting the butter, let it cool for a few minutes before adding it to the batter.

    Freezing and Reheating

    Place pancakes in a freezer bag or container. To keep them from sticking, place a piece of waxed or parchment paper between each pancake. 

    To reheat in the microwave: heat on low power for one minute. Flip and heat an additional minute as needed.

    To reheat in the oven: Preheat the oven to 325℉. Place frozen pancakes on a baking sheet. Heat for about 10 minutes. 

    For additional information, including air fryer and toaster directions, see above.

    Gluten-Free Yellow Cake Recipe

    This gluten-free yellow cake recipe is so simple to make. It makes a moist and tender cake that’s perfect for parties. Use your favorite dairy-free milk to make the recipe dairy-free.

    Slice of gluten-free chocolate cake with chocolate frosting on a plate.

    Why You’ll Love This Gluten-Free Yellow Cake

    This is an easy one-bowl gluten-free cake recipe. Unlike my gluten-free white cake, which is amazing, but requires several specific steps, this recipe is similar to a box mix. You mix all the ingredients in one bowl and bake.  It’s easy enough to make on a busy weeknight and yummy enough to be served at birthday parties. There’s a lot to love about this cake.

    • Easy to make. It’s a one-bowl recipe. 
    • Dairy-free. (When made with dairy-free milk.)
    • Tender with a tight, soft crumb.
    • Perfect for birthday parties. 

    Ingredients

    The ingredients for this cake are pretty simple. Here’s a look at what you’ll need. As always, the full recipe with amounts is listed at the bottom of the post.

    Ingredients for the gluten-free yellow cake recipe on the counter.
    • Gluten-Free Flour. I developed this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. It gives the cake a nice tender crumb. If you use a different flour blend, you might experience different results. Look for a flour blend that contains xanthan or guar gum. Without these ingredients, the cake won’t rise as high.
    • Eggs. Since this is a yellow cake, we use four whole eggs. Fun fact: the yolk gives the cake its nice yellow color. I haven’t tested the recipe with an egg replacer. 
    • Milk. Both traditional or dairy-free milk work. It’s best to use a milk that includes a little fat. This helps keep the cake moist. I’d avoid full-fat coconut milk because it’s a little too rich for the cake.
    • Granulated Sugar: For the best flavor, texture, and color, use regular granulated sugar. 
    • Oil. A liquid oil, like vegetable oil or canola oil gives the cake a moist and tender crumb. Avoid olive oil or any other strong flavored oil. If you prefer butter, you can replace the oil with melted butter.
    • Vanilla Extract. A little vanilla extract is the traditional flavor but you could also use almond or lemon.
    • Salt and Baking Powder. The salt enhances flavor and the baking powder helps the cake to rise. 

    Tips for Success

    The four steps for making a gluten-free yellow cake. 1. Whisking the dry ingredients. 2. Adding the eggs, milk, oil, and vanilla. 3. The batter in a mixing bowl. 4. The batter in two round cake pans.
    1. Whisk the dry ingredients. This ensures that the baking powder is evenly distributed throughout the mixture. 
    2. Add the wet ingredients. Stir the eggs, oil, milk, and vanilla in until a smooth batter forms. 
    3. Check the bottom of the bowl for dry flour. Gluten-free flour loves to cling to the bottom of a mixing bowl. Before pouring the batter into the prepared pans, take a spatula and scrape the bottom of the bowl. If you see streaks of flour, stir them into the batter.  
    4. Remember to grease your pan. Spread the batter into two well-greased cake pans. I like to use a nonstick cooking spray.
    Two gluten-free yellow cake rounds cooling on a wire rack.
    1. Bake until Brown. Two 8-inch cakes cakes take about 30 minutes to make.
    2. Cool on a wire rack. Let the cakes cool in the pan for about five minutes. If you remove them right away, they can break because they’re so delicate when they’re hot. After five minutes, take them out of the pan. Place them on a wire rack to cool. This allows the steam to escape. If they remain in the pan, the steam can cause the cakes to stick.
    3. Let the cake cool before frosting. Make the cake is totally cool before you frost it. The center of the cake loves to hold on to heat. Take your hand and place it on the center of the cake. If it feels warm, don’t frost it yet. Frosting melts right off a warm cake!
    Spreading chocolate frosting on a gluten-free yellow cake round.

    Gluten-Free Yellow Cake: FAQs

    Can I make this cake without eggs?

    I haven’t tested the cake egg-free, sorry. 

    Can I make this cake with a sugar substitute? 

    I haven’t tested the recipe with a sugar replacement.

    Can I use this recipe to make cupcakes?

    Yes. Directions for making cupcakes are included below in the notes section of the recipe. 

    Can I use this recipe to make a sheet cake?

    You sure can! It makes a 9×13-inch sheet cake. Directions for baking are included below the recipe. 

    A slice of gluten-free yellow cake with chocolate frosting.

    Make Ahead Tips

    You bake this cake ahead. To do this, bake the cake as directed. When it’s completely cool, wrap each layer tightly with plastic wrap. Freeze for up to 3 months. 

    When you’re ready to serve, thaw the layers at room temperature before frosting. 

    How to Store Leftovers

    Cover the leftover cake and store it at room temperature for up to three days. Gluten-free cake tend to dry out after that. You can also slice the cake and freeze the slices to enjoy later. 

    Slice of gluten-free chocolate cake with chocolate frosting on a plate.
    4.88 from 24 votes
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    Gluten-Free Yellow Cake

    An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 servings

    Ingredients

    For the Gluten-Free Yellow Cake

    • 2 ½ cups gluten-free flour blend, see note (12 ½ ounces; 355 grams)
    • 1 ½ cups granulated sugar (10 ½ ounces; 298 grams)
    • 2 ¼ teaspoons baking powder
    • ¾ teaspoon salt
    • 1 cup vegetable oil (7 ounces; 198 grams)
    • ⅔ cup milk, traditional or dairy-free (5 ⅓ ounces; 150 grams)
    • 4 large eggs
    • 2 teaspoons vanilla extract

    For the Chocolate Frosting

    • 1 cup butter or dairy-free butter replacement, softened (8 ounces; 226 grams)
    • 4 cups powdered sugar, sifted (16 ounces; 453 grams)
    • ¾ cup Dutch-process or natural cocoa powder, sifted (2 ¼ ounces; 65 grams)
    • ¼ teaspoon salt
    • ¼ cup milk, plus more as needed, see note (2 ounces; 56 grams)

    Instructions

    1. Preheat oven to 350℉. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray.

    2. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Stir until smooth.

    3. Divide batter between the two prepared cake pans.

    4. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.

    5. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.

    6. Prepare chocolate frosting. Mix butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar, cocoa powder, salt and milk. Mix, on low speed, until creamy. If frosting seems dry, add additional milk until smooth and creamy.

    7. Frost Cake. When cake is cool, fill and frost the cake.

    Recipe Notes

    Gluten-Free Flour Blend

    This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.

    Sheet Cake Directions

    Lightly grease a 9 x13-inch pan. Bake the cake until golden brown  about 40. Allow cake to cool in the pan. Prepare frosting as directed above and frost cake when cool. 

    Cupcake Directions
    Line two 12-cup muffin pans with cupcake liners. Spoon batter into muffin cups, about ⅔ full. Bake until a toothpick inserted into the center of the cake comes out clean, about 20 minutes. Prepare frosting and frost cupcakes when cool. 

    Gluten-Free Lemon Cake

    This recipe makes the best gluten-free lemon cake! It’s moist, dense, and easy-to-make. Thanks to the lemon zest and juice, it’s got a great lemon flavor. The recipe makes one 8-inch layer cake but can easily be used to make cupcakes or a sheet cake. 

    Slice of gluten-free lemon cake on a white plate.

    This recipe is almost as easy to make as a box mix. You simply mix all the ingredients together in a large bowl and bake.

    You’re rewarded with a cake that’s lemony and nicely dense. Just like my gluten-free chocolate cake recipe, this cake is perfect for birthdays and other celebrations.

    Thanks to the lemon sugar (that you make in about 20 seconds!) every bite of this cake is nicely lemony.

    Ingredients

    Here’s what you need to make this along with a substitution for folks who are dairy-free.

    Ingredients for gluten-free lemon cake on the counter.
    • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Since gluten-free flour blends vary so much from brand to brand, using a different one might change the texture of the cake.
    • Sugar. Use granulated sugar (white sugar) for the best taste and results. 
    • Lemon Juice and Zest. Fresh lemon juice and zest add a light lemon flavor to the cake. Remember to zest the lemon before juicing it. 
    • Oil. Vegetable oil gives the cake a moist crumb.
    • Eggs. You want the eggs at room temperature. Take them out of the refrigerator about 20 minutes before you need them. 
    • Milk. Any milk works. I like to use whole milk. The richness keeps the cake fresh and adds a nice flavor.
      Substitution: Use any dairy-free milk except full-fat coconut milk. 
    • Baking Powder. There’s three and half teaspoons of baking powder in this recipe. It lightens the cake. 
    • Salt. A little salt enhances all the other flavors. Use table (fine) salt. 
    • Lemon or vanilla extract. I like to add a little lemon extract to the batter. If you don’t want to get a bottle for just this recipe, use vanilla extract.

    Lemon-Sugar: The simple ingredient for the best gluten-free lemon cake ever! 

    This cake starts with a lemon-infused sugar. But don’t worry, there’s no need to buy it. Just grab the lemon zest and granulated sugar. It takes about 20 seconds to make.

    Making lemon sugar. (left) Lemon zest sitting on granulated sugar. (right) Zest rubbed into the sugar. The sugar now looks damp and sandy.

    First, zest your lemon with a microplane grater or fine zester. You’ll need one large lemon or two medium.

    Then rub the lemon zest into the sugar. This simple process infuses the sugar with lemon flavor. You can do this by hand or let your mixer do the heavy lifting. After about 20 seconds of mixing, your sugar will take on a damp texture – that’s what you want! And oh, the aroma! It’s downright heavenly.

    Once you make the lemon sugar, it’s time to make the batter. 

    How to Make Gluten-Free Lemon Cake

    You’ll need one large bowl, a whisk or electric mixer and two round cake pans to make this batter.

    Steps for making gluten-free lemon cake batter. 1. Homemade lemon sugar in a bowl. 2. Dry ingredients. 3. Wet and dry ingredients in the bowl. 4. Mixed batter.
    1. Make the lemon sugar. Rub the lemon zest together with the granulated sugar until it’s damp and looks like sand.
    2. Whisk the dry ingredients together with the lemon sugar. 
    3. Add the milk, eggs, oil, lemon juice, and extract. 
    4. Mix until a thick batter forms. Use a whisk or electric mixer. Both work great!
    Gluten-free lemon cake in pans. (left) batter. (right) baked cakes.
    1. Divide the batter evenly between two greased 8-inch pans. 
    2. Bake until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean. 
    3. Place the cake pans on a wire cooling rack. Let them cool for about 15 minutes. Then carefully remove the cakes from the pan. Place them directly on the wire rack. Make sure they’re completely cool before frosting. This takes about an hour or so. 

    Tips for Success

    A gluten-free lemon cake on a cake stand.
    • Grease the pans well. I like to use a nonstick gluten-free spray. You can also line them with a piece of parchment. Remember to grease the sides of the pan if you use parchment on the bottom. 
    • Spread the batter into the pans. This recipe makes a thick batter. Spread the batter evenly into the pans with the back of a spoon. 
    • Let the cake cool before you frost it! If you frost a warm cake, the frosting will melt and run off the cake. 

    Storing Leftovers

    Cover the leftover cake and store it at room temperature for up to three days. Like most gluten-free cakes, it will get dry after that. If you’re not going to eat the cake in that time, freeze it. 

    Place the frosted cake in a freeze container and freeze for up to three months. Thaw the cake at room temperature when you’re ready to enjoy. 

    Slice of gluten-free lemon cake on a white plate.
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    Gluten-Free Lemon Cake

    This moist gluten-free lemon cake recipe is so easy to make. The combination of lemon zest and juice give this cake a bright lemony flavor.
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 10 servings

    Ingredients

    For the Cake

    • 1 ¾ cups granulated sugar (12 ½ ounces; 350 grams)
    • 1 tablespoon lemon zest
    • 3 cups Bob’s Red Mill 1:1 gluten-free baking flour, see note 1 (14 ½ ounces; 405 grams)
    • 3 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk (8 ounces; 226 grams)
    • ¾ cup oil (5 ¼ ounces; 150 grams)
    • 3 large eggs, at room temperature
    • ¼ cup fresh lemon juice (2 ounces; 56 grams)
    • 2 teaspoons lemon or vanilla extract

    For the Lemon Frosting

    • 1 cup softened butter (8 ounces; 226 grams)
    • 4 cups powdered sugar (16 ounces; 455 grams)
    • 3 tablespoons fresh lemon juice (1 ½ ounces; 42 grams)
    • 2 tablespoons milk (1 ounce; 28 grams)
    • 2 teaspoons lemon zest
    • pinch salt

    Instructions

    1. Preheat oven to 350°F. Prepare your pans. Lightly grease two 8" round cake pans with nonstick cooking spray.

    2. Rub sugar together with the lemon zest until fragrant in a large bowl.

    3. Add the gluten-free flour, baking powder, and salt. Whisk to combine. Add the milk, oil, eggs, lemon juice, and extract. Stir until a thick batter forms.

      Scrape the bottom of the bowl to make sure all the dry ingredients are incorporated. Give the batter a final stir.

    4. Divide the batter evenly between the two prepared pans. Spread the batter evenly into the pans with the back of a spoon.

    5. Bake until the cake is golden brown and a cake tester inserted into the center comes out clean or with a few moist crumbs, about 30 minutes.

    6. Let the cakes cool for 10 minutes in the pan. Turn them out onto a wire rack to cool completely before frosting. This takes about 1 hour..

    7. Prepare the frosting. Mix the butter until light and creamy in a large bowl. Add the powdered sugar, lemon juice, milk, lemon zest, and salt. Mix until smooth and creamy. If frosting is too thin, add an additional ½cup powdered sugar. If it’s too thick, add another tablespoon of milk.

    8. Fill and frost the cake. If the frosting gets very warm, chill the frosted cake for 30 minutes before serving.

    9. Cover the leftover cake and store for up to three days. You can freeze the frosted cake in a freezer container for up to three months.

    Recipe Notes

    Note 1 Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Since gluten-free flour blends vary so much from brand to brand, using a different one might change the texture of the cake. 

    Note 2 Cupcakes. This recipe makes about 24 cupcakes. Spoon the batter into paper-lined cupcake pans and bake until set, about 20 minutes.

    Note 3. Sheet Cake. To make a sheet cake, spread batter into a greased 9×13-inch pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 40 minutes. 

    Gluten-Free Corn Muffins

    Sweet, tender, and cakey, these gluten-free corn muffins are just like the ones you remember from a bakery. They’re tasty enjoyed on their own or alongside a bowl of warm chili. If you’re dairy-free, these muffins are for you too! Replace the milk and butter with your favorite dairy-free substitutes. 

    Gluten-free corn muffins cooling on a rack.

    Gluten-free corn muffins are one of the tastiest—and easiest—gluten-free goods you can make. The recipe included below makes sweet muffins with a cake-like texture. Have fun changing it up to suit your tastes. Reduce the sugar for a more savory muffin to serve with chili. Or stir in blueberries for a yummy blueberry corn muffin.

    If you love corn muffins, you’ll want to try this classic gluten-free cornbread recipe or this spicy and cheesy gluten-free jalapeno cornbread.

    Ingredients for gluten-free corn muffins in individual bowls on the counter.

    Ingredients

    Here’s what you need to make a batch of these muffins.

    • Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the texture of the muffins. 
    • Gluten-Free Cornmeal. Always use cornmeal that’s labeled gluten-free. Although corn is a gluten-free grain, some cornmeal isn’t considered gluten-free because of cross-contact with wheat during manufacturing 
    • Sugar. Adds sweetness and helps the muffins stay moist. You can decrease the total amount of sugar to ⅓ cup if you prefer less-sweet muffins. Reducing the sugar changes the texture. They’ll bake up a little less cakey and have a more crumbly texture.
    • Salt. Fine (table) salt is the best for baking. 
    • Milk. This recipe works well with dairy or non-dairy milk.
    • Oil or Melted Butter. Makes the muffins moist! Both oil and melted butter work. If you use melted butter, allow it to cool for a few minutes before adding it to the batter.
    • Eggs. Two eggs add structure to the batter.

    How to Make Gluten-Free Corn Muffins.

    This recipe is so simple to put together. Here’s how to make the batter. (Full recipe with amounts and ingredients is listed below!)

    Steps for making gluten-free corn muffins. 1. Whisking the dry ingredients. 2. Adding the milk, eggs, and oil. 3. Stirring the batter. 4. The corn muffin batter in a greased muffin pan.
    1. Whisk together the dry ingredients in a large bowl.
    2. Add the milk, eggs and oil. 
    3. Mix until the batter is smooth. 
    4. Spoon batter into a prepared muffin pan. Bake for about 50 minutes.
    A gluten-free corn muffin split in half, spread with butter, and drizzled with honey.

    How to Store and Freeze Gluten-Free Corn Muffins. 

    Gluten-free corn muffins stay fresh on the counter for about three days. Store them covered or wrapped to prevent them from drying out. 

    How to Freeze.

    • Let the muffins cool completely. You don’t want to freeze hot or warm muffins or they’ll get crumbly when thawed. 
    • Place muffins in a freezer container. Freeze for up to three months. Allow the muffins to thaw at room temperature. 

    How to Reheat.

    Place the muffin on a microwave-safe plate. Heat for 20 seconds on low. Repeat as needed. 

    Gluten-free muffins also taste great grilled or toasted. To grill, split the muffin in half and cook on a buttered skillet or grill pan until lightly brown. Toast the muffin in a toaster oven or air-fryer until warmed through.

    Gluten-free corn muffins cooling on a rack.
    4.8 from 10 votes
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    Gluten-Free Corn Muffins

    These gluten-free corn muffins are cakey and sweet, just like the ones sold at a bakery. To make the recipe, simply mix all the ingredients together in one bowl. Spoon the batter into a muffin pan and bake.

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 muffins
    Calories 188 kcal

    Ingredients

    • nonstick cooking spray or paper muffin liners
    • 1 cup gluten-free all-purpose flour, see note 1 (5 ounces; 140 grams)
    • 1 cup gluten-free cornmeal, see note 2 (5 ¼ ounces; 148 grams)
    • ⅔ cup granulated sugar (5 ounces; 140 grams)
    • 1 ¼ teaspoons baking powder
    • ¾ teaspoon salt
    • ⅔ cup milk, see note 3 for a dairy-free variation (5 ⅓ ounces; 150 grams)
    • ½ cup vegetable oil or melted and slightly cooled butter (4 ounces; 113 grams)
    • 2 large eggs, whisked (about 4 ounces; 113 grams)

    Instructions

    1. Preheat oven to 350℉. Grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners. 

    2. Whisk together gluten-free flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add milk, oil, and eggs. Whisk until batter is smooth. 

    3. Fill prepared muffin cups about ⅔ full. Bake until muffins are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. 

    4. Allow muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely. Store, wrapped, on the counter for up to three days or freeze, up to three months. 

    Recipe Notes

    Note 1: Gluten-Free Flour. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. For the best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk ½ teaspoon into the recipe along with the other dry ingredients. 

    Note 2: Gluten-Free Cornmeal. If you prefer a soft, cake-like muffin, use finely ground cornmeal. For a muffin with a little crunch, use medium-ground cornmeal. I’d avoid coarsely ground or polenta-style cornmeal. It’s very coarse and will make the muffins unpleasantly crumbly.

    Note 3: Dry-Free Variation. Replace the milk with your favorite dairy-free milk.

    Variations

    • Blueberry Corn Muffins. Stir in 1 cup fresh or frozen blueberries
      1 cup frozen corn kernels.
    • Extra Corny Muffins. Add 1 (8.25) can creamed corn. Be sure to use the eight-ounce can. The 15-ounce size can make the muffins too moist and almost gummy.
    • Cranberry or Cherry Corn Muffins. Add 1 cup dried cranberries or dried cherries suggested.
    • Bacon Corn Muffins. Add ½ cup cooked and crumbled bacon.